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Garlic Butter

Updated: Dec 1, 2023

Again, I cannot have a steak without garlic butter! But of course, I also use it over warm crostini, or to make my own garlic bread. There's nothing to this, just need to keep an eye on the quantity of the ingredients.


  • 200gr butter (Irish, salted butter is the best)

  • 4 medium cloves of garlic, peeled and minced

  • 1 Tbsp of fresh, washed and chopped parsley

  • 1 pinch of salt


  • Cut the butter into little cubes and put them into a wide bowl, waiting a few mins until they almost reach room temperature

  • Sprinkle the butter with the salt, then start mashing it with a fork

  • Add the minced garlic and the parsley, and continue to mash it all up until creamy and well mixed

  • Put it into your serving dish (I actually use small little dishes, 1 per diner) and put it into the freezer for 30 mins before serving


  • This freezes very well, and my freezer is full of these little serving dishes with garlic butter at the ready (just cover them with cling film before freezing)

  • Take it out of the freezer 30mins before serving

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