Garlic butter is one of those magical kitchen staples that turns ordinary food into something irresistible. The best part? It’s incredibly easy to make at home with just a few basic ingredients.
In this guide, we’ll show you how to make creamy, flavorful garlic butter from scratch.
We’ll cover the ingredients you need, step-by-step instructions, variations you can try, and simple tips to get that smooth, balanced garlic flavor every time.
Let’s get started!
How to Make Garlic Butter
Ingredients
Basic Garlic Butter:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4 to 6 garlic cloves, finely minced or crushed
- 1 to 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt (adjust to taste)
- Optional: ½ teaspoon black pepper or crushed red pepper
- Optional: ½ teaspoon lemon juice or zest (for brightness)
Optional add-ins:
- Grated Parmesan cheese
- Chopped chives or basil
- A pinch of paprika or cayenne for heat
Instructions (Step-by-Step)
- Soften the butter: Take the butter out of the fridge and let it sit at room temperature for about 30–60 minutes. You want it soft enough to stir easily, but not melted. If you’re short on time, cut the butter into small cubes to speed up softening.
- Prepare the garlic: Peel the garlic cloves and mince them as finely as possible. You can also use a garlic press for a smoother texture. If you want a milder, sweeter flavor, lightly sauté the garlic in a teaspoon of olive oil or butter for about 1 minute before mixing it in.
- Chop the herbs: Wash and finely chop fresh parsley (or your choice of herbs). Parsley adds freshness and a pop of color to the butter. You can also mix in other herbs like thyme, rosemary, or chives, depending on how you plan to use it.
- Mix everything together: In a mixing bowl, combine the softened butter, minced garlic, chopped herbs, salt, and any optional ingredients you’re using. Use a fork or spoon to mash and stir until everything is evenly mixed. The butter should be smooth and creamy with no clumps of garlic or herbs.
- Taste and adjust: Give your garlic butter a quick taste. Add more garlic if you want a stronger flavor, or a touch more salt if needed. If the butter tastes too sharp, a small squeeze of lemon juice can help balance it out.
- Use immediately or store: You can use the garlic butter right away—spread it on bread, melt it over veggies, or stir it into hot pasta. If you’re saving it for later, shape it into a log using plastic wrap or transfer it to an airtight container.
- Refrigerate or freeze: Store in the fridge for up to 1 week or freeze for up to 3 months. If freezing, slice the log into discs for easy use—just pop one out whenever you need a flavor boost.
Extra Tips for Perfect Garlic Butter
- Use unsalted butter so you can control the salt level yourself.
- If using salted butter, reduce or skip the added salt in the recipe.
- Raw garlic has a sharp, bold flavor. If that’s too strong for you, lightly sauté it before mixing it in.
- Herbs add color and freshness, but if you don’t have fresh herbs, dried parsley works too—just use half the amount.
- Add Parmesan cheese for a rich, cheesy twist—great for garlic bread or pasta.
- Use a hand mixer or food processor for a super smooth, whipped garlic butter texture.
- Make a compound butter log by shaping the butter in parchment paper or plastic wrap, rolling it into a cylinder, and chilling it in the fridge or freezer.
Conclusion
Garlic butter is one of the simplest yet most versatile things you can make in your kitchen.
With just butter, garlic, and a few herbs, you’ve got a flavorful spread or finishing touch that elevates almost any dish.
Now that you know how to make garlic butter, you’ll always have a go-to flavor booster ready to take your cooking to the next level. Enjoy every creamy, garlicky bite!