Garlic Butter

Homemade garlic butter is an incredibly simple way to elevate your cooking. This top-rated garlic butter recipe will quickly become a refrigerator staple.

Garlic Butter Ingredients

Here's what you'll need to make this restaurant-worthy garlic butter recipe:

· Butter: This recipe starts with two sticks of plain, softened butter.· Garlic: Of course, you'll need fresh minced garlic (a tablespoon, to be exact).· Cheese: Parmesan cheese takes this garlic butter recipe up a notch.· Spices: The garlic butter is seasoned with garlic salt, Italian seasoning, black pepper, and paprika.

How to Make Garlic Butter

Making DIY garlic butter is as simple as mixing all the ingredients in a bowl until they're well-blended. You'll find more specific, step-by-step instructions in the detailed recipe below.

How to Use Garlic Butter

This garlic butter recipe is perfect for making homemade garlic bread. Recipe creator Denyse suggests using the leftovers on barbecued steaks, pasta, rice, or potatoes. You could also try whipping up one of these mouthwatering recipes that call for garlic butter:

· Lazy Chicken Parmesan Grilled Cheese· Brioche Croutons· Air Fryer Steak Bites

Can You Make Garlic Butter Ahead of Time?

Absolutely! You can make garlic butter up to one week in advance. Just make it according to the recipe and follow the storage instructions below.

How to Store Garlic Butter

Transfer the garlic butter to a shallow airtight container. Store in the refrigerator for up to one week.

Can You Freeze Garlic Butter?

You can freeze garlic butter for up to three months. Freeze the whole batch in one container or freeze it by the tablespoon in ice cube trays.

Cookdap Community Tips and Praise

“Yummy,” says Gin. “I had some slices of Italian bread that I wanted to use up before it got stale. I spread them with this garlic butter, warmed them in the oven just until the butter started to melt, then broiled them until they were browned. They were a hit.”

“So good and so easy,” raves CATWALK16. “I made this a couple of hours before I needed it to let the flavors blend and it was amazing.”

“Great recipe,” according to Christian Givans. “I actually melted the mixture all together and then brushed it on to some toasted sourdough bread. I used the remaining melted mixture and drizzled it all over the spaghetti noodles I made with dinner. So good!”