Introduction
Indulging in a homemade garlic herb butter can elevate simple dishes to gourmet experiences. This versatile butter not only enhances the flavors of meats and vegetables but can be easily tailored to suit personal preferences. Whether for a steak dinner or drizzled over roasted veggies, this recipe promises to become a staple in your kitchen.
Detailed Ingredients with measures
Unsalted butter: 125g / 1 stick (8 tbsp)
Cooking salt / kosher salt: 3/4 tsp (reduce by 30% for table salt, + 30% for flakes)
Garlic: 3 tsp, finely minced (3 – 4 cloves)
Large red chilli: 1 tsp, deseeded, finely minced (or Birds Eye/Thai for extra spicy!)
Red wine vinegar or lemon juice: 1 tbsp
Parsley leaves: 1/4 cup, finely minced (about 1 cup leaves before chopping)
Fresh oregano: 2 tbsp, finely minced
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Yield
8 servings (1 1/2 tbsp per person)
Instructions
Sauté – Melt butter with the salt on medium heat. Sauté garlic and red chilli until the garlic is very light golden – about 30 seconds.
Herbs – Remove from heat. Let it cool for at least 5 minutes. Stir in the parsley, oregano, and vinegar just before serving.
Serve warm! (i.e., butter melted). Spoon over steak, roast beef slices, vegetables (cooked), or other cooked proteins (fish, chicken, prawns/shrimp, pork).
Making Ahead
You can let the garlic butter sit around for a while (even overnight), just melt to liquify before stirring in the parsley and oregano.
Recipe Notes
I prefer using unsalted rather than salted butter so I can control the amount of salt in this, which is more than the saltiness of regular salted butter. You need it, because you only use a bit and this butter acts as the seasoning for steak, roasts, etc! If you only have salted butter, taste then add a bit of salt at the end if needed.
Coriander/cilantro is also lovely in this; you can substitute some of the parsley.
Dried red pepper flakes can be used instead of fresh chilli; start with 1/4 tsp then add more at the end to your taste.
Leftovers will keep for 3 to 4 days in the fridge or 3 months in the freezer. It will solidify, so just melt to use. However, it is much better freshly made when you can taste the fresh herbs!
Detailed Directions and Instructions
Sauté the Butter
Melt 125g (1 stick or 8 tablespoons) of unsalted butter in a pan over medium heat. Add 3/4 teaspoon of cooking salt (adjust for table salt or flakes as needed).
Add Garlic and Chilli
To the melted butter, add 3 teaspoons of finely minced garlic (approximately 3 to 4 cloves) and 1 teaspoon of finely minced large red chilli (deseeded). Sauté the mixture until the garlic turns a very light golden color, which should take about 30 seconds.
Remove from Heat
Take the pan off the heat and allow the mixture to cool for at least 5 minutes.
Incorporate Herbs and Vinegar
After cooling, stir in 1/4 cup of finely minced parsley leaves (which is about 1 cup of leaves before chopping), 2 tablespoons of finely minced fresh oregano, and either 1 tablespoon of red wine vinegar or lemon juice just before serving.
Serve Warm
Serve the garlic herb butter warm, ensuring the butter remains melted. Spoon it over steak, slices of roast beef, cooked vegetables, or other cooked proteins such as fish, chicken, prawns/shrimp, or pork.
Making Ahead
If preparing in advance, the garlic butter can sit out for a while or even be refrigerated overnight. Just melt it to liquify again before stirring in the parsley and oregano.
Notes
Butter Preference
I prefer using unsalted butter instead of salted butter to have better control over the overall saltiness, as this butter serves as a seasoning for dishes like steak and roasts.
Tasting and Adjusting Salt
If you only have salted butter, taste the mixture after preparing, and add a bit of salt at the end if necessary.
Herb Variations
Coriander (cilantro) is a delightful addition to this recipe; feel free to substitute some of the parsley with coriander if desired.
Using Dried Pepper Flakes
If you prefer using dried red pepper flakes instead of fresh chilli, start with 1/4 teaspoon and add more to taste as needed at the end.
Storage of Leftovers
Leftovers can be stored in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. The mixture will solidify, so melt it before use. However, freshly made garlic butter tastes much better when the fresh herbs are prominent!
Cook techniques
Sautéing
Melt unsalted butter with salt on medium heat, ensuring not to let it brown. Add finely minced garlic and red chili, sautéing until the garlic turns a light golden color, approximately 30 seconds.
Herb Incorporation
After removing the pan from heat, allow it to cool for about 5 minutes. Stir in finely minced parsley and oregano along with red wine vinegar or lemon juice just before serving to retain the fresh flavor of the herbs.
Serving Suggestions
Serve the garlic butter warm, and spoon it over steak, roast beef slices, or cooked vegetables and proteins like fish, chicken, shrimp, or pork for enhanced flavor.
Make-Ahead Preparation
This garlic butter can be prepared in advance. If left to sit, allow it to cool, then refrigerate. When ready to use, melt it until liquified before mixing in the fresh herbs.
Customizing Ingredients
Substituting some parsley with coriander or cilantro can add a different flavor. For spice adjustment, you can use dried red pepper flakes, starting with a small amount and adding more to taste at the end.
Storage Tips
Leftover garlic butter can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months. It will solidify, so simply melt to reuse. Freshly made garlic butter tends to have a more vibrant flavor from the herbs.
FAQ
Why use unsalted butter instead of salted butter?
Using unsalted butter allows for better control over the salt content in the recipe, ensuring the right seasoning for dishes like steak and roasts.
How can I adjust the spiciness of the garlic butter?
You can adjust the spiciness by using more or less fresh chili or substituting with dried red pepper flakes. Start with a small amount and add more to achieve your desired level of heat.
Can I use dried herbs instead of fresh?
While fresh herbs provide the best flavor, you can substitute dried herbs. Use approximately one-third of the amount as dried herbs are more concentrated than fresh.
How do I know when the garlic is done sautéing?
The garlic should be very light golden and fragrant. Be cautious as it can burn quickly, leading to a bitter flavor.
What is the best way to serve garlic butter?
Garlic butter is best served warm, spooned over grilled or roasted meats, cooked vegetables, or even bread for an extra burst of flavor.
Conclusion
This garlic herb butter is a versatile condiment that enhances a variety of dishes. With its rich combination of unsalted butter, aromatic garlic, and fresh herbs, it adds depth of flavor to steaks, roast meats, and cooked vegetables. The balance of heat from the red chili and acidity from the vinegar or lemon juice elevates the overall taste, making it a must-try in your kitchen.
Steak Topping
Use the garlic herb butter to top a perfectly grilled steak for a rich and flavorful finish.
Roasted Vegetables
Spoon over roasted vegetables like Brussels sprouts or carrots for added flavor.
Seafood Delight
Drizzle over grilled fish or shrimp to enhance the natural flavors of seafood.
Pasta Dressing
Blend into freshly cooked pasta for a quick and tasty sauce, adding a sprinkle of cheese.
Herbed Bread Spread
Use as a spread for warm bread or dinner rolls to add a savory touch.
Chicken Marinator
Mix with chicken before grilling or baking for a flavorful marinated dish.
Stuffed Mushrooms
Incorporate into a stuffing for mushrooms, adding a gourmet flair to your appetizer.
Potato Finisher
Top mashed or baked potatoes with this butter for a delicious twist.
Omelette Enhancer
Use as a topping for omelets or frittatas to elevate the breakfast experience.
Herb Blend Variation
Experiment by adding different herbs like basil or sage for unique flavor combinations.
