Garlic Butter

By Eleanore Park

Updated April 17, 2024

Garlic Butter
Christopher Testani for The New York Times
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4(36)
Comments
Read comments

Garlic butter is so simple to make and a small luxury to have on hand to add oomph to many dishes. It can be made (and even frozen) ahead of time, so recipes like garlic bread are ready to deploy at a moment’s notice. Add a dollop to steak as it rests, or to melt into plain pasta for a luscious sauce. The herbs and lemon zest here are optional, but they do add a jolt of freshness and help balance the butter’s richness. Garlic cloves can vary in size, so add as many or little to suit your taste.

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Ingredients

Yield:About 1 cup
  • 8tablespoons unsalted butter, softened
  • 4 to 6garlic cloves, grated, to taste
  • 1teaspoon flaky salt
  • 1tablespoon chopped parsley, optional
  • 1tablespoon chopped thyme, optional
  • 2teaspoons chopped rosemary, optional
  • 2teaspoons lemon zest, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

211 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 82 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, mix the butter, garlic, flaky salt and any herbs and lemon zest, if using, until everything is well combined. Store in an airtight container in the refrigerator for up to 1 month or frozen for up to 3 months.

Tip
  • If making ahead of time, spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap tightly. Chill for at least 2 hours before slicing into the log. 

Ratings

4 out of 5
36 user ratings
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Comments

DP in LA

My daughter uses roasted garlic to make her version of garlic butter. The roasted garlic is as soft as the butter and creates a uniform texture.

BillM

I make garlic butter using roasted garlic. I am inclined to think the flavor of roasted garlic is more appealing than raw garlic.

Modifications

- 1/2 tbs rosemary - 1 tsp thyme - 1 tsp kosher salt - 3 cloves garlic A little less salt Try the lemon zest next time

Mary

Why do they specify unsalted butter and then a later ingredient is salt? I see that in so many recipes and makes no sense to me. Anyone know?

John

Using unsalted butter allows you to control the amount of salt in a recipe. The amount of salt in salted butter can vary, and sometimes can make a recipe too salty.

Modifications

- 1/2 tbs rosemary - 1 tsp thyme - 1 tsp kosher salt - 3 cloves garlic A little less salt Try the lemon zest next time

DP in LA

My daughter uses roasted garlic to make her version of garlic butter. The roasted garlic is as soft as the butter and creates a uniform texture.

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