Ultra Creamy Compound Garlic Butter with Herbs
The secret to the best tasting steaks, garlic bread and buttered noodles. Keep a recipe or two of this big flavor compound garlic butter and watch your favorite Italian recipes come alive! Make ahead in the food processor or mixer and freeze then slice beautifuly herb butter medallions to melt over your favorite steamed or sauteed vegetables.
Servings 16
Equipment
- parchment paper
Ingredients
- 16 oz unsalted butter 2 sticks or 1 cup
- 8 cloves garlic peeled and minced finely
- 1 teaspoon kosher salt or more to taste
- ½ teaspoon ground black pepper or more to taste
- 2 T fresh herbs chopped; I used rosemary and thyme;
- ½ tsp crushed red pepper optional
Instructions
- Mince the garlic and herbs very finely.2 T fresh herbs , 8 cloves garlic
- In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, blend the butter until whipped thoroughly about 2 minutes.16 oz unsalted butter
- Add the garlic and herbs to the butter along with the salt and pepper. Blend until thoroughly mixed and creamy.1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Use a rubber spatula to scoop out the butter onto a piece of plastic wrap into the shape of a log. Fold one long end of the plastic wrap over the log and roll the log back and forth to evenly shape it. The log should be the same diameter from end to end (about 2- 2 1/2"). Use your hands to pat the ends of the log, helping to shape it.
- Once it's the shape you like and its smooth, wrap the plastic wrap around the butter until enclosed.Place the whole log onto a square of parchment paper. Roll the paper around the butter making a paper log. Twist each end so that the log looks like a big piece of wrapped candy.
- Store refrigerated for up to a week. Can be frozen in a resealable freezer safe bag for up to 3 months. Soften a bit before slicing (while still cold) and fairly firm but not too hard that the butter cracks or crumbles.
Notes
Didn't soften butter at room temp?
Grate the butter using a box grater and then blend from there. Slice pieces off as needed to use for:
Grate the butter using a box grater and then blend from there. Slice pieces off as needed to use for:
- garlic butter with sauteed vegetables
- drizzled over baked potatoes or mixed into mashed potatoes
- as a garlic spread or dip for some amazing garlic bread!
