This garlic butter is smooth, slightly salty, and plenty garlicky, with a bit of lemon zest and a lot of chopped parsley for extra zip. Garlic butter is a compound butter, which is really just a fancy way to describe
butter that has extra flavorings added to it, either sweet (we’re looking at you, Texas cinnamon butter) or savory. This recipe nails the perfect ratio of butter to garlic, and is the perfect easy addition to upgrade your dinner. Here’s everything you need to know:
How to make the best garlic butter:
— The secret ingredient for the best garlic butter. We like to add a hint of lemon zest to our garlic butter to really brighten things up. You can skip it if you prefer, but we think it adds a zesty kick that really makes it complete.
— Switch up the seasonings. If you don’t have any fresh parsley on hand, this would also work well with chives or even dried herbs. Try adding dried basil and oregano to give your garlic butter an Italian flavor profile, or add a bit of dried dill and a sprinkle of za’atar seasoning.
— Amp up the garlic. If you’re looking to punch up the garlic flavor, roast the garlic before mashing it into the butter.
How to use garlic butter:
Fluffy dinner rolls, golden brown sourdough toast, and crisp French bread are all perfect options, but don’t stop at bread! Garlic butter is also delicious on a grilled steak or tossed into warm pasta, mashed potatoes, or melted over grilled vegetables. To make the butter easier to slice, spoon onto a sheet of plastic wrap, roll into a log shape, and twist the ends closed.
Storage & make-ahead:
Store in the refrigerator for up to 5 days, then store in the freezer to extend the shelf life for up to 6 weeks.
Did you try making garlic butter? Let us know how it went in the comments!