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Garlic Butter Recipe (+ Flavor Variations!)

Overhead photo of garlic butter in a white small serving dish with a butter spreader next to the dish..
Make the best soft, ultra-creamy and luxurious garlic compound butter with just 3 basic ingredients, 2 minutes and 1 SECRET TIP! Use this recipe as a guide for creating an array of delicious flavored butters: from garlic butter for bread, to herb flavored butter for turkey and fish, or sweet seasoned butter for croissants and pancakes; plus more!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Author: Cheyanne Holzworth
Total Time: 7 minutes
Prep Time: 5 minutes
Servings: 16 servings

Equipment

  • 1 Stand or Hand-held Mixer

Ingredients

Garlic Butter

  • 1 Cup Butter – cubed & softened to room temperature (SEE NOTES)
  • 2 TBS Whole Milk OR a good quality Olive Oil (SEE NOTES)
  • 4-8 cloves Garlic – minced, or more to taste
  • ¼ tsp Kosher Salt - OMIT if you are using salted butter!

Herb Butter

  • 1 Cup Butter – cubed & softened to room temperature (SEE NOTES)
  • 2 TBS Whole Milk OR a good quality Olive Oil
  • 1/2 Cup Finely Chopped Fresh Herbs (SEE NOTES)
  • 1/4 tsp Kosher Salt - OMIT if you are using salted butter!

Herb Garlic Butter

  • 1 Cup Butter – cubed & softened to room temperature (SEE NOTES)
  • 2 TBS Whole Milk OR a good quality Olive Oil
  • 4-6 cloves Garlic – minced, or more to taste
  • 1/4 Cup Finely Chopped Fresh Herbs (SEE NOTES)
  • 1/4 tsp Kosher Salt - OMIT if you are using salted butter!

Parmesan Garlic Butter

Tuscan Butter (for poultry, pastas, vegetables and more!)

  • 1 Cup Butter – cubed & softened to room temperature (SEE NOTES)
  • 1 TBS Olive Oil (good quality!)
  • 4 cloves Garlic – minced, or more to taste
  • 4 whole Sun-Dried Tomatoes (in oil) - drained & finely chopped
  • 1/4 Cup Freshly-Grated Parmesan Cheese (or Pecorino!)
  • 3-4 TBS Thinly Sliced Fresh Basil (chiffonade)
  • 1/4 tsp Kosher Salt - OMIT if you are using salted butter!

Rosemary Butter (for steaks!)

  • 1 Cup Butter – cubed & softened to room temperature (SEE NOTES)
  • 1 TBS Olive Oil (good quality!)
  • 4-6 cloves Garlic – minced, or more to taste
  • 1 heaping TBS Finely-Chopped Fresh Rosemary
  • 1 tsp Worcestershire (optional)
  • 1/4 tsp Kosher Salt

Lemon Dill Butter (for fish, seafood and chicken!)

  • 1 Cup Butter – cubed & softened to room temperature (SEE NOTES)
  • 1 TBS Olive Oil (good quality!)
  • 1-2 cloves Garlic – minced, or more to taste
  • 2-3 TBS finely chopped Fresh Dill
  • 1 TBS Fresh Lemon Juice
  • 2 tsp Fresh Lemon Zest
  • 1/4 tsp Kosher Salt - OMIT if you are using salted butter!

Instructions

  • Whip Butter: Add the butter to the bowl of a stand mixer fitted with whisk attachment, or to a medium mixing bowl and use a hand-held mixer. Beat the butter on MEDIUM, until it is light and fluffy, about 2 minutes. Stop to scrape down the side of the bowl as necessary.
  • Add Milk or Oil: With the mixer on LOW, slowly add the enriching liquid to the mixing bowl. Mix on LOW until just combined. Increase speed to MEDIUM-LOW and beat for 1-2 minutes, or until the butter is very fluffy.
  • Add Flavorings: Add the garlic, herbs, cheese, and any flavoring ingredient you love. If using unsalted butter, add salt. Mix on LOW until well combined.
  • Use or Store: Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months. Let thaw overnight in the refrigerator before using. Enjoy!
  • To shape into logs: Cut two sheets of plastic wrap to be a few inches longer than a stick of butter. Spoon the HALF butter onto one of the sheets of plastic wrap, arranging it lengthwise in the middle. Roll the garlic herb butter up tightly in the plastic wrap, forming a long cylinder or log. One both hands to twist the ends of the plastic wrap, rolling the butter log across the work surface to help form and tighten the roll. Keep rolling until a tight log of butter forms. Tie a knot at each end of the plastic wrap or use a piece of kitchen twine to tie off ends. Repeat with remaining plastic wrap and butter. Refrigerate. To use, unwrap and cut crosswise into thick round coins of garlic butter!

Notes

  1. Butter: Butter is the main ingredient, so please use a good brand as quality matters! You can use salted or unsalted butter depending upon your preference. If using salted butter, you can omit the kosher salt, or use just a pinch!
  2. To speed up softening butter to room temperature: Cut the cold stick of butter into small cubes! Alternatively, you can use the large holes of a box grater and grate the cold butter!
  3. Milk: You can replace the whole milk with a good-quality olive oil (NOT extra-virgin) if you prefer! Olive oil works great if you are using the butter in savory dishes, such as bread, steak, fish, and chicken!
  4. Herbs: You can use your favorite or any combination fresh herbs you love! Parsley, chives, basil, green onions, thyme, rosemary and/or oregano are all great options. Please be careful if you select herbs with a stronger flavor, such as rosemary and oregano – I recommend decreasing the amount! (Shown Here: An even split between Parsley, Chives + Basil. I did about a heaping tablespoon each.)
  5. Cheese: You can substitute parmesan with pecorino, asiago, or any other firm cheese in the butter. If you use 1/2 cup of salty cheese, I recommend omitting the kosher salt!
  6. Serving Suggestions: Bread, Pasta, Potatoes, Steak, Veggies, Corn on the Cob, Grilled Cheese and MORE! (See the post for more suggestions!)
  7. Compound Butter Flavor Variations: See the post for more recipes!
  8. Storage: To store like compound butter, roll the softened butter in plastic wrap or parchment paper, forming a long log. Refrigerate until ready to use. Alternatively, you can pipe softened butter into fun shapes (Stars! Hearts!) and wrap them individually in plastic wrap!
Nutritional information is an approximation based upon 16 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 104kcal    Carbohydrates: 1g    Protein: 1g    Fat: 12g    Saturated Fat: 7g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 1g    Cholesterol: 31mg    Sodium: 128mg    Potassium: 9mg    Fiber: 1g    Sugar: 1g    Vitamin A: 358IU    Vitamin C: 1mg    Calcium: 7mg    Iron: 1mg
Course: Condiment, Spread
Cuisine: American, French