Amazing Homemade Garlic Butter For....Garlic Bread or Steaks

unsalted butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and adds a different flavor.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Basil adds a unique flavor, while dried parsley is more economical.

Start by making confit garlic (link to video provided).

In a medium-sized mixing bowl, add 2 sticks (218 grams) of unsalted room temperature butter.

Using a wooden spoon or rubber spatula, smash the butter until it's flattened.

Alternatively, use a stand mixer with a paddle attachment or a hand mixer to mix the butter.

Set the smashed butter aside.

Mince 20 pieces (64 grams) of confit garlic until fine.

Smash the minced garlic into a paste using a knife, cleaning the blade periodically.

Add the garlic paste to the bowl with the butter.

Mix the garlic and butter together until well combined, ensuring the garlic is evenly spread throughout the butter.

Season the mixture with salt and black pepper to taste.

To make compound butter, place the butter mixture in the center of a medium-sized piece of parchment paper.

Fold over one side of the parchment paper to the opposite side and pull to shape the butter into a cylinder.

Use a bench scraper to help shape the butter and remove excess butter from the sides.

Continue shaping until you achieve the desired cylinder shape.

Roll up the parchment paper tightly around the butter and twist the ends to secure it.

Cut off any excess parchment paper and place the rolled butter onto plastic wrap.

Roll the butter in the plastic wrap, twisting the ends to keep it in shape.

Store the butter in the freezer for later use, or place it in an airtight container to store in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens