Homemade Garlic Butter
I made this garlic herb butter for the hasselback garlic cheesy bread recipe. While you can get garlic herb butter from the store, it’s so much easier to make it at home.
The recipe practically takes 10 minutes and you have your homemade garlic herb butter.
As I mentioned, I made it for the garlic cheesy bread, but ended up using it for many more dishes, such as garlic noodles, brushing it on grilled shrimp, or just plain on my morning toast.
It adds a great garlicky and herb flavor and make everything so much better and palatable.
Garlic Butter…endless Possibilities!
The best thing is that garlic butter will keep forever in the fridge, just like your regular butter.
Check out the recipe on how to make this garlic butter, it’s super easy.
Now that I have made it from scratch, I can’t wait to try out different variations of flavored butter…
I get excited thinking of the endless possibilities!
How Many Calories per Serving?
This recipe is only 273 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Garlic Herb Butter
How to make Garlic Herb Butter. Learn the picture step-by-step, so easy to make, and you can make so many dishes from it.
- 2 sticks unsalted butter room temperature
- 4 cloves garlic minced
- 1 tablespoon chopped parsley leaves
- 1/2 teaspoon salt
Using a hand mixer or stand mixer, beat the butter and salt and beat for a couple of minutes, or until fluffy. Add the garlic and parsley, stir to combine well.
Transfer the garlic herb butter onto a sheet of plastic wrap, roll up to form a cylinder shape. Twist both ends tight and keep it in the refrigerator. They are ready to use when the butter becomes cold and solid.
You can use this garlic herb butter to make the amazing hasselback garlic cheesy bread. 1 stick of butter = 1/4 pound 1 stick of butter = 1/2 cup 1 stick of butter = 8 tablespoons 1 stick of butter = 4 ounces 1 stick of butter = 113 g
Hi, thanks for the recipe. Can I use dry parsley flakes?
Try using Kerrygold butter and skip the salt. I promise, you’ll thank me from the bottom of your stomach
Do I have to use salt?
You don’t have to.
Can I just used salted butter and not add the salt?
Yes you can!! :)
When it is well chilled, is it possible to divide the rolled up garlic butter into discs , open freeze and then bag up the frozen discs …. how long will this keep in the freezer please?
Yes, and it keeps for weeks.
I tried this recipe and it’s great! The only problem is that I think 0.5 teaspoon of salt might be too much and I think I’ll quarter that amount (plus add more garlic) the next time I try this recipe.
Thank you for sharing this recipe with us. :)