Use garlic and butter in place of regular butter to make a delicious and creamy spread that you can put on bread, use in recipes, or just keep on hand.You can make garlic butter sauce to use on meat, vegetables, and bread, as well as in potato or gravy recipes.
Step 1: The butter should be softened.
Allow the butter to sit at room temperature until it's soft and can be spread with a knife.Put the softened butter in a bowl.margarine is a dairy-free alternative.Coconut oil can also be used.Coconut oil has a strong coconut taste and olive oil is liquid so it won't become fluffy.
Step 2: Put the garlic in a container.
The garlic can be pressed through a garlic press or chopped up with a knife.The garlic should be added to the butter.It is possible to use garlic powder instead of fresh garlic.Substitute one to two ounces of garlic powder.
Step 3: Add spices and herbs.
Salt, pepper, and Italian seasoning should be added.The butter will have a different flavor than the dried herbs if you substitute the seasoning with fresh herbs.Rosemary, parsley, and thyme are good with butter.Basil could also be used.One-quarter cup of Parmigiano-Reggiano cheese can be added to garlic butter.Chili flakes or powder can be used to add heat.
Step 4: Add ingredients together.
Combine all the ingredients with a whisk or electric beater.This will help make the mixture light, fluffy, and whipped.
Step 5: Store for future use.
Spreadable garlic butter can be used immediately, but it will be harder to spread when it's cold.While butter can be stored on the counter, garlic butter needs to be refrigerated.The garlic-in-oil should be refrigerated and used within a week to prevent botulism.It is possible to spread garlic butter on bread, toast, corn on the cob, burgers, or anything else.Substitute butter for any recipe that calls for plain butter to add extra zip, such as garlic biscuits, cream sauces, or to cooked vegetables.
Step 6: The garlic butter can be frozen.
Roll the garlic butter into a log.It should be in the fridge by now.The butter log should be divided into disks that are half to one-inch thick.Once it's frozen, these can be pulled out individually and used.The butter can be frozen for two to three months.
Step 7: The butter needs to be clarified.
Clarified butter is butterfat that has been separated from water and milk.It has a longer shelf life than butter.The butter needs to be put in a saucepan.When it's melted, put it on medium.When the top layer begins to froth and foam, turn down the heat and keep on a low boil.Remove the foamy layer with a spoon.There is a liquid layer of butterfat in the middle and separated milk on the bottom of the pan.When the milk begins to turn a light brown, continue heating on low.Take out the heat.When pouring out the liquid, make sure to leave the milk in the bottom of the saucepan.If you have a strainer you can strain the butterfat into the new saucepan.If you want to make gravy, mashed potatoes, or other recipes, keep the milk solids.
Step 8: Salt, herbs, and spices can be added to clarified butter.
The garlic and herb flavors can be found in the butter.You can use garlic powder instead of fresh garlic, and you can add any of the extra herbs or spices according to your taste.It is possible to substitute cooking oils for clarified butter, but be aware that different oils have different smoke points.
Step 9: Store for future use.
Adding garlic reduces the shelf life of clarified butter.You can keep unused portions in the refrigerator in a mason jar or covered container.Clarifyed butter can be melted into a sauce again.If you prefer, leave the herbs and garlic in for texture and flavor.The garlic butter sauce can be brushed on meat, fish, tofu, or vegetables and used as a fondue sauce.