Homemade Garlic Butter Recipe (2024)

FAQs

What does garlic butter contain? ›

Unsalted butter, garlic, finely chopped fresh parsley or chives, and salt.

Great news: Homemade garlic butter lasts a long time. Stored in the fridge, it'll keep for up to two weeks, while in the freezer it will last up to a year. Just be sure to wrap it well or store it in an airtight container so it doesn't pick up smells from your fridge or freezer.

Either way, aim to use it up within a week. Like any compound butter, you can also pop garlic butter in the freezer, where it will keep for a couple months, ready for what's-for-dinner emergencies.

You should always use an airtight container that will keep air out and the fresh flavors in. This also helps keep the garlicky aroma from contaminating other foods in your fridge.

Garlic butter is a very good source of vitamins A, E and K. It is even known to destroy harmful bacterias in our system. Even if it has saturated fats that has no harmful effects on our heart and body, it is a very good replacement for refined oil.

Improves heart health

Research also indicates that garlic can have a positive impact on your arteries and blood pressure. Researchers believe red blood cells turn the sulfur in garlic into hydrogen sulfide gas. That expands our blood vessels, making it easier to regulate blood pressure.

Garlic is originally a creamy white colour, but it can turn blue or green in the prolonged presence of any acidic ingredient, such as lemon juice, vinegar, or the contents of a lacto-fermentation.

Homemade butter's shelf life depends on how thoroughly you extract the buttermilk. If a substantial amount of buttermilk remains, it will sour within a week, otherwise homemade butter can keep for up to 2-3 weeks in the fridge.

Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days.

Laiskonis suggests letting smell and taste be your guide to determine if your butter has gone bad: "Sour or off-flavors are the common cue, as are discoloration, and obviously the appearance of any molds.

What temperature should you infuse butter? ›

The Best Time and Temperature for Infusing Butter

For infused butter, we recommend starting with high-quality butter. Our favorites are Irish and grass-fed butter. However, any butter you like will work. The ideal time and temperature settings to infuse medicinal flower into butter is 170°F for 5 hours.

Unsalted butter, especially when whipped, contains more water; so, it spoils faster compared to salted butter. I recommend wrapping butter in either foil or plastic before storing it in the freezer to keep it fresh for longer periods. By doing so, I have found that the butter may remain well-preserved!

Even (homemade) garlic or herb butter does not have to be used up immediately. If you have too much delicious garlic butter sitting in your refrigerator that won't be eaten quickly enough, you can freeze it just like normal butter. This includes packing it airtight, dating it, and putting it in the freezer.

Or you can use an air tight container for the stick butter and place it in the fridge. The container butter can also be stored in the cupboard also. But I does put mines in the fridge and it still remains soft. In the fridge, the butters last long.

Melt Butter: Melt the butter in a microwave bowl or over the stove in a sauce pan. Add Lemon and Garlic: Whisk in the lemon juice, garlic, and zest if using. Season: Season garlic butter sauce to taste with salt and pepper. Add Herbs and Serve: Stir in fresh chopped herbs of your choice right before serving!

In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well. Refrigerate for 1 to 3 hours.

Bring butter to room temperature to soften. Add butter to a bowl. Mince the fresh thyme, rosemary, and chives and add to the butter. Grate in garlic, then season with kosher salt and freshly cracked black pepper.