The Best Garlic and Herb Butter
This is the best garlic and herb butter that I make. I make up a big batch and then freeze it so that I always have some on-hand when I need it.
What you will Need
- 250 g butter (softened)
- 1 tbsp of garlic
- 3 tbsp of mixed herbs (use dried if you don’t have fresh)
- Salt and pepper to taste
How to make the best garlic and herb butter
You can double this recipe if you wish, or you could even halve it. I like to make a big batch and pop the rest in the freezer, so I always have it on standby for any dish I want to use it for.
It is very simple and straight forward and you can play around with the herbs and the garlic to suit your own tastes.
Make sure your butter is at room temperature as this is the easiest way to combine all the ingredients together. Take the butter out of the fridge and set aside until it is soft. You could use a microwave but be sure not to overheat the butter.
Add the number of garlic the recipe states but of course you can play around with these measurements to suit what you like.
I like to use fresh herbs if I have them. Herbs I enjoy using are parsley, chives, thyme, and a little rosemary. Don’t overdo the rosemary, as it has a very strong taste.
Then season to taste and mix thoroughly until well combined.
How to shape your butter
In the YouTube video that goes with this recipe I used a silicone mold called Souper Cube. I will link the ones I have HERE if you don’t want to use them you can just roll the garlic and herb butter into a log shape. Then lay some plastic wrap on the bench and roll the butter in the plastic. Once you have rolled it, you then twist the sides and keep rolling the log until the butter is nice and tight in the plastic wrap.
How to store your butter
You can freeze the butter in a silicone mold or wrap the butter in plastic wrap. I personally prefer to wrap my butter in waxed paper/baking paper.
The butter can be stored in the freezer for up to a year. Ready to top any dish you may like.
HINT You can just slice off the required amount needed, without thawing. It is quite easy to slice some off while frozen.
Here are some great ways to use it
I have used this versatile butter in many dishes including these great ones below
The Best Green Beans with Crispy Bacon
Easy Smashed Potatoes with Garlic and Herb Butter
3-course Christmas menu for under $120 (Part ONE) Watch this video for rolling instructions
The Best Garlic and Herb Butter
Ingredients
- 250 g butter softened
- 1 tbsp garlic you can use a garlic puck (recipe found in the post)
- 3 tbsp fresh mixed herbs I like to use, chives, thyme, rosemary
- 1 tsp dried herbs (see note) If you have no fresh herbs
Instructions
- Mix all the ingredients together well.
- Lay some plastic wrap on the bench and roll the butter in the plastic.
- Roll the garlic and herb butter into a log shape.
- Once you have rolled it, twist the sides and keep rolling the log until the butter is nice and tight in the plastic wrap.
- Store butter in the freezer and use when required.
