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You are here: Home / Dairy / Butter / Compound Butters / Garlic Butter

Garlic Butter

In classical French cooking, Garlic Butter is made from butter blended with puréed garlic cloves that have first been peeled, blanched, drained and dried, then pressed through a sieve.

It is used as a garnish for cold hors d’oeuvres and as a flavouring for some sauces.

Nowadays, it is simply made by mixing fresh minced garlic (or garlic powder) into soft butter, and used as a spread on bread that is then toasted or heated in the oven.

Cooking Tips

Proportions: 8 large cloves to 200 g / 7 oz (1 cup minus 2 tbsp) softened butter. Peel the garlic; mash using a mortar and pestle or by other means; blend into butter using a food processor, a blender, or by hand.

Nice on various hot vegetables such as green beans, spinach, etc. Just put a pat on, fresh or frozen, and it will melt over them.

Storage Hints

Store in fridge for up to 5 days or freeze for up to 3 months. To freeze, roll into a log shape, wrap in waxed paper, then pop into freezer bag, then freeze. Pats can be cut off as needed.

If frozen, remember to take out of freezer a few hours before its needed.

This page first published: Jan 25, 2006 · Updated: Oct 4, 2020.

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‘Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.’ — James Beard (5 May 1903 – 21 January 1985)

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