Can we have an honest discussion here about that so-called garlic butter you buy pre-made from the grocery store… I mean, what is wrong with that stuff and why does it always taste almost…rancid. The acidity is off, the salt waaayyy up there and the garlic is, well, its just weird !
One of the first jobs you are given when working in a restaurant is peeling bags and bags of garlic and then rough chopping it and putting it in some good olive oil. That and peeling potatoes is mostly your life until they hire the next new kid and you move up… a little….
It was 3 months before they hired the next poor smuck to do all the crap jobs (I believe they call it “Kitchen Bitch” in the industry) and I got to move up “a little”. I was then newly tasked with taking those giant tubs of chopped garlic in oil and turning it into tons of garlic butter – and by a ton I mean about 120 lbs every week…
Now-a-days I don’t make nearly that much, now it is about a pound every few weeks. I still however use fresh ingredients when I make it as it just makes sense. I mean you probably already have all the ingredients so why not use them up.
This recipe is the result of years of me perfecting my garlic butter at home as I use it rather a lot. The great thing about this is that you can freeze it. After you make it, lay out some plastic wrap, dollop the buttery goodness in the middle then roll it up like a sausage, twist the ends shut and throw it in the freezer. When you need it you just slice off what you want, roll it back up and throw it back into the ice box for next time. I’d say it would probably keep for a month but I wouldn’t know, it never lasts long enough!
I use this on bread, in mashed potatoes, on top of steaks — the sky is the limit here! Substitute this where you would normally use regular butter and watch how it becomes a whole new dish (try it on grilled cheese!).
Oh, one of my greatest finds – let this come to room temperature for 30 minutes and spread it on the outside of your grilled cheese in place of regular butter before grilling. LIFE.CHANGING !
- 1/2 pound salted Butter room temperature
- 4 cloves Garlic minced
- 1 Tablespoon Parsley chopped
- 1 teaspoon Lemon juice
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon Salt
- Using a hand or stand mixer with whip attachment, cream butter until light and fluffy
- Add remaining ingredients and mix enough to combine all ingredients
- If not using all immediately, spoon mixture out onto a sheet of plastic wrap and roll up to form a long tube shape and twist the ends closed
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