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.
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.
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.