Garlic Herb Butter
There aren’t many other flavor profiles in life that top a fresh garlicky herbaceous butter. And there really isn’t any food (aside from sweets) that wouldn’t taste better with this garlic herb butter draped over the top of it. I always make a stick of this around the holidays because it helps elevate anything you are making within seconds, all you have to do is put the work in once, refrigerate it, and then it becomes the gift that keeps on giving.
The garlic does go into the butter raw which gives it a punch. For those garlic lovers out there it is 100% okay to just throw this on top of a hot steak and let it melt on top even though the butter was never cooked. Trust me it will be the most succulent steak you ever bite into. If you don’t want it to have as strong of a garlic flavor you can throw the butter onto meats and heat the butter in a pan for 1-2 minutes or bake/broil in the oven to bake off that garlicky bite. I like having it just the way it is to get the most flavor.
The opportunities are endless with this garlic butter. Here are a few of my favorite ways to use it:
- Let it melt on top of a seared Dusted steak
- Brush on pizza crusts
- Mix with any sauteed green vegetables
- Spread on a baguette and top with parmesan cheese for the best garlic bread of your life
- Melt it for dipping crab legs into the butter
- Brush it on shrimp while BBQing
- Use it as a starter butter for any roux to thicken soups
- Use it as a starter butter and add a little white wine and cream to make an incredible pasta sauce
- Pan-fry some chicken thighs and add this butter at the very end
I could go on and on, but really you should just try it for yourself, the butter itself is the most versatile dish you can make this season that will last you the entire month as you elevate every meal! It allows you to add the flavor of cooking for hours when really it only took 2 minutes!
Recipe Instructions
- Let butter sit out on the counter to get to room temperature while you do all your chopping
- Chop parsley and chives into tiny pieces getting it as fine as you can
- Clean and press 10 cloves of garlic and set aside
- In a standing mixer beat the butter until smooth
- Once smooth add parsley, chives, and garlic all at once
- Beat until well incorporated and smooth
- Take butter out with a spatula and place it on parchment paper, shaping it into a long log-like stick of butter. Wrap and refrigerate for at least 30 minutes before slicing to use.
- I am a clean freak so I like to transfer my butter into a clean sheet of parchment paper once it’s hardened so it stays nice and tidy in the fridge as I open it daily to use for different meals.
- It will stay good for up to 3 weeks in the fridge and can be used on red meat, seafood, poultry, and vegetables - elevating any meal.
