The short answer: to make garlic butter, mash 115 g of soft unsalted butter with 3 grated garlic cloves, 2 tbsp chopped parsley and a pinch of salt. Use it soft on bread, or roll it into a log and chill it for slicing onto steak. Keep it in the fridge for up to 5 days, or freeze it.
Garlic butter takes 5 minutes and 3 ingredients: butter, garlic and parsley. One batch covers a baguette, two steaks or a bowl of pasta. Below: the basic garlic butter recipe, oven times for garlic bread, three ways to change the garlic, and how to store it safely.
| At a glance | |
|---|---|
| Time | 5 minutes |
| Makes | About 140 g, enough for 1 large baguette |
| Garlic | 3 cloves per 115 g butter, more if you like |
| Keeps | 5 days in the fridge, 3 months in the freezer |
Ingredients
- 115 g (½ cup) unsalted butter, soft
- 3 garlic cloves, grated or crushed to a paste
- 2 tbsp finely chopped fresh parsley
- ¼ tsp salt
- Optional: 2 tbsp finely grated parmesan, a pinch of chili flakes, 1 tsp lemon zest
Grate the garlic on a fine grater. It spreads evenly through the butter, so no one bites into a raw chunk.
Salted butter? Leave out the ¼ tsp salt, mix, then taste on bread before adding any.
How to make garlic butter
- Soften. Leave the butter out for about an hour, until it is soft enough to mash.
- Grate. Grate the garlic straight into the bowl so you keep the juice.
- Mix. Add the parsley and salt. Mash everything together with a fork until even.
- Taste. Taste a little on bread. Add more salt or garlic if you want it bolder.
- Use or roll. Use it soft straight away, or roll it into a log in baking paper and chill it for an hour.
Garlic bread with garlic butter
- Heat the oven to 200 °C (400 °F).
- Cut a baguette in half lengthwise and spread the soft garlic butter right to the edges.
- Bake cut side up for about 10 minutes, until the edges are golden.
- For extra crunch, put it under the grill for 1 to 2 minutes. Watch it closely.
For soft, pull-apart bread, wrap the buttered loaf in foil for the first 10 minutes, then open the foil for 5 more.
Three ways to change the garlic
| Garlic | Taste | How |
|---|---|---|
| Raw, grated | Sharp and bold | 3 cloves per 115 g butter |
| Roasted | Sweet and soft | Roast a whole head in foil at 200 °C for 40 minutes, squeeze in 6 cloves |
| Garlic confit | Mellow and spreadable | Mash in 6 to 8 cloves of garlic confit |
A slow-infused garlic butter
For a smooth butter with garlic flavour all through it, but no bits, infuse the garlic first. Put butter and sliced garlic in the Glass of the NOIDS Herb Lab, under the MAX mark. Cover with the Dish Lid and run the Oil function. It holds 100 °C (212 °F) for about 120 to 180 minutes, then cools by itself. Strain out the garlic through the Filter Set and let the butter set in the fridge. Stir in fresh parsley once it is soft-set.
Because the garlic was fresh, store this butter exactly like the basic recipe: fridge and use within 5 days, or freeze it.
Garlic herb butter
Garlic herb butter is the same recipe with more green in it. Keep the 3 garlic cloves and add 1 tbsp chives, 1 tsp thyme and 1 tsp rosemary, all chopped very finely. Soft herbs such as parsley, chives and basil can go in generously. Woody herbs such as rosemary and thyme are strong, so use a little.
A squeeze of lemon juice lifts it, but add only a few drops. Too much liquid stops the butter from setting into a firm log.
Ways to use garlic butter
- Steak: a cold slice on the resting meat. Our herb butter for steak has five more flavours.
- Pasta: toss hot spaghetti with garlic butter, parmesan and a splash of pasta water.
- Prawns: fry in a spoon of garlic butter for 2 to 3 minutes.
- Vegetables: melt over corn, green beans, mushrooms or new potatoes.
- Toast: spread on sourdough before grilling cheese on top.
For sweet and savoury variations beyond garlic, see our compound butter guide.
Storage
- Fridge: wrapped tightly, for up to 5 days. Fresh garlic is the reason for the short time.
- Freezer: slice the log or freeze spoonfuls on a tray, then bag them for up to 3 months.
- Do not leave garlic butter out at room temperature for long. Take out only what you need.
Questions
How much garlic do I put in garlic butter?
About 3 cloves per 115 g of butter for a clear garlic taste. Use 2 for mild and 5 for very bold.
Can I use garlic powder?
Yes. Use about 1 tsp garlic powder per 115 g butter. The taste is flatter but it keeps a little longer.
How long does garlic butter last?
Up to 5 days in the fridge and about 3 months in the freezer. Do not keep it at room temperature.
Should I use salted or unsalted butter?
Unsalted gives you control. If you only have salted butter, leave out the added salt and taste first.
Can I freeze garlic bread?
Yes. Spread the butter, wrap the loaf in foil and freeze it. Bake from frozen at 200 °C for about 15 to 20 minutes.
