Garlic Herb Butter

My garlic herb butter recipe is super simple and very versatile.  You can use this on just about anything; it also keeps in the fridge for about a week and in the freezer for up to 6 months!

Wash and dry your herbs ~ today, I’m using rosemary, thyme and oregano beause they were on sale!

The great thing about this recipe is that you can customize it.  If you know you’ll only use this on chicken, add sage!  If you love marjoram over oregano, sub it out!  If you can’t resist buying basil, throw some in!  More herbs = more intense flavor / less herbs = less intense flavor.  Your call here, afterall, it is your kitchen!

Peel a few cloves of garlic ~ I smash them for two reasons

1) to easily remove the peels, and

2) to release the flavors before it gets pulverized by my food processor.

Remove the leaves from the stems by pinching the stem and pulling downward.  Add these deliciously fragrant leaves to your food processor.

Sprinkle with salt & pepper.

Add smashed garlic.

Add softened butter.

And pulverize!

I mean pulse!

If the soft butter & herbs stick to the sides more than it’s getting chopped up, use a rubber spatula to move the mixture back to the center and pulse a few more times.

I pulse on and off for about a minute.

Scoop the buttery garlicky herby mixture onto a sheet of foil and refrigerate for 10 minutes or until the butter firms up slightly.  Just enough to roll back into a log.

Store in the refrigerator for up to a week, then move to the freezer for up to 6 months.  Slice coin sized medallions as needed!

I have to apologize for not having a photo of this batch of butter rolled and firmed up for you ~ Mom & I decided to use it immediatly on garlic bread to go along side our homemade lasagna.

It was heavenly.

This is something I keep stocked in the freezer these days so I always have a batch on-hand for the following:

  1. Steak, hot off the grill
  2. Chicken, under the skin for roasting or hot off the grill
  3. Pork chops, hot off the grill or skillet
  4. Seafood, a pat of butter for baking, or hot off the grill
  5. Noodles = quick buttered noodles (extra flavor, less time!)
  6. Garlic Bread
  7. Corn on the cob
  8. Baked potatoes
  9. ?
  10. ?

I’ll leave #s 9 & 10 up to you all.  This list could go on and on!  …What would you add herb butter to??

Garlic Herb Butter

  • 1 stick of  butter, softened
  • 4-6 coves of garlic, smashed to peel
  • 3 – 6 inch sprigs of fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1-2 tablespoons fresh oregano leaves
  • 1/2 – 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper

Add all ingredients to a food processor and pulse for about a minute.  If the butter mixture sticks to the sides, scrape it back to the center with a spatula and pulse until well combined and no large chunks remain.

Scrape it all out onto a sheet of foil and refrigerate to firm up, about 10-20 minutes.  Just enough to easily be able to re-shape into a log.  Roll up and store in the fridge for about a week, or in the freezer for up to 6 months.  This recipe is easily doubled!

Cook time: 10 minutes

Makes: 4 oz

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  1. […] store-made roasted garlic from the deli (it was on sale!) when I picked up the fresh herbs for my garlic butter recipe last […]

  2. Camping Food says:

    […] Joel forgot the garlic herb butter that was supposed to top them off.  I guess that’s OK because I see now they forgot their […]

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