Garlic butter is really super simple to make at home and with a bit of imagination and cooking flare you will not have to worry about storing any leftovers afterward. Garlic butter, or beurre à la bourguignonne when used to flavour Escargots à la bourguignonne ( if you happen to be in Guernsey, UK try Escargots à la bourguignonne at Le Petit Bistro – simply delitious!), also proves to be one of the favourite sides in many, and not only Italian or French, restaurants. In fact, I could bet that in the UK, US or Barbados (where I mostly travel to with my partner) I would struggle to find a restaurant with no garlic butter on at least some sort of bread on the menu.
Garlic butter takes only 10 minutes to make
Surprisingly, so many people I know have the garlic butter only when they are eating out. What a shame since it takes very little time to make! For the very basic garlic butter all you need is butter, clove of garlic and a pinch of salt. Simples!
For my garlic butter I like to use half a packet of unsalted butter (125g) with 1 clove of garlic and whatever fresh herbs I have in my fridge. Parsley, mint, rosemary and dill are my favourites but, a combination of dry herbs, like Italian seasoning, works well too!
There are many different ways garlic butter can be used in: on bread, steak, in sauces, with pasta… whatever you can think of really! This is the reason why when you had enough of your favourite garlic bread you don’t have to risk storing the left over garlic butter. Use it to flavor your sauces, fry some mushrooms with eggs or wrap tightly in a chicken breast to recreate the famous and simple Chicken Kiev.
The simplest way to use the garlic butter though is to simply spread it on a slice of bread. Preheat the oven to 200C (400F) and bake for 7 minutes to achieve the golden crust . The garlic bread will cook in only 5 minutes if you place it under the grill at 200C (400F).
Beware: Storing raw garlic in oil or butter can cause Botulism! I rarely have any garlic butter leftovers, but if I do I store it in the fridge, no longer than overnight, and cook with it the following day. Having said that it is always best to use all your garlic butter up the day you make and if you have to store it do it in the fridge (and no more than a day!). Better to be safe than sorry!
- 125g unsalted butter
- 1 garlic clove (finely chopped)
- 1 tbsp of finely chopped herbs (in this recipe I use parsley and mint)
- ½ tsp of coarse salt (I used Himalayan Salt)
- Place softened (not melting) butter into a small bowl and add all the remaining ingredients.
- Mix them all well using a spoon or fork.
- Spoon the garlic butter onto a kitchen foil.
- Fold one end of the foil over the butter and push the butter inside together to create an oval shape holding the sides tightly. Twist the ends of the foil to gather all of the butter inside together and refrigerate for an hour or until the butter hardened well.