Garlic Butter Recipe – 4 simple ingredient

If there is one staple you need in your fridge, it is this Garlic Butter Recipe. I’m not joking, this is the secret weapon my mom uses to make everything taste like it came from a 5 star restaurant. With just four key ingredients (creamy butter, fresh garlic, parsley, and a pinch of salt) you can whip up a spread in literally 2 minutes that will elevate everything from steak to warm, crusty bread.

I have always believed that the best recipes are the simplest. I was tired of store bought garlic spreads that were either too greasy, full of preservatives, or just lacked that punchy fresh flavor. That is why I use this Homemade Garlic Butter. It’s fresh, you control the salt, and it tastes incredible. You don’t need complicated techniques to create something truly delicious. Sometimes, you just need a bowl and a spoon!

Why This Recipe Works

There is a reason this has been a staple in my kitchen for over 10 years. Here is why you are going to love it.

• Ready in 2 Minutes. Seriously. By the time your steak is resting, this is done.
• 4 Simple Ingredients. No nasties or unpronounceable preservatives. Just pure flavour.
• Incredibly Versatile. It works on seafood like my seafood boil, roast chicken, red meat, vegetables (smother the Best Corn On The Cobs you’ve ever eaten in your life), and pasta.
• Freezer Friendly. Make a double batch and keep a log in the freezer for instant flavour bombs.

Ingredients You Need

You don’t need anything fancy to make Homemade compound Butter, but quality matters when the list is this short!

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Butter

I prefer using unsalted butter so I can control the salt level myself. Don’t forget to make sure your butter is softened to room temperature so it mixes creamy and smooth. Since the butter is the star of the show here, I highly recommend splurging on a European Style butter with higher fat content. I use Kerrygold Pure Irish Butter Unsalted. It has a higher butterfat percentage (82%) than standard American butter, making it richer, creamier, and deeper yellow. It honestly tastes like liquid gold when softened! Land O’Lakes Unsalted Butter is another everyday option. This is a fantastic, reliable standard that is available everywhere and consistently delivers great results.

Garlic

Fresh is best! I use fresh garlic cloves minced very finely or crushed for that punchy, aromatic kick. If you want a milder, more subtle flavour, you can swap this for garlic powder just use 1 teaspoon instead of 4 fresh cloves. Just remember, garlic powder has a different vibe than fresh garlic. Fresh gives you that sharp, spicy bite, while powder gives you a warmer, toastier, and slightly nuttier garlic flavour. Both are delicious, just different! If you love it strong, feel free to use a heaping teaspoon!

Parsley

Fresh flat leaf parsley adds a beautiful pop of colour and an earthy freshness that cuts through the richness of the butter. You can also use dried parsley if that is what you have in the pantry just use half the amount.

For a full list of ingredients see the recipe card below.

How to Make Garlic Butter

1. Soften the Butter Start with butter that is soft enough to poke your finger into easily. If it’s too hard, the garlic won’t mix in evenly. Quick Tip: If you forgot to take it out of the fridge (we’ve all been there), microwave it on 50% power for 10-second intervals until soft just don’t let it melt completely!

2. Mix It All Up Place your softened butter into a small bowl. Add the minced garlic, chopped parsley, and salt. Use a fork or a small rubber spatula to mash and mix everything together until the herbs and garlic are evenly distributed throughout the butter.

3. The Taste Test This is the most important step! Taste a tiny amount. Does it need more salt to make the flavours pop? Do you want a bigger garlic kick? Adjust it now to suit your palate perfectly.

4. Serve or Store. You are ready to go! Spoon it immediately over hot Steak, brush it onto warm Corn on the Cob, or spread it thick on a fresh no knead Crusty Artisan Bread for the best Garlic Bread. Watch it melt into liquid gold! If you aren’t using it all right away, scrape it into a jar or roll it into a log in plastic wrap and pop it in the fridge (or freezer) for next time.

Ways to Use Garlic Butter

This is where the magic happens. Once you have a bowl of this liquid gold, the possibilities are endless. Here are my favorite ways to use it:

1. Steak. There is nothing—and I mean nothing—better than a slice of garlic butter melting over a hot Pan Seared Steak.
2. Corn on the Cob. Slather it over hot corn. It is a game changer. (See my Buttery Corn Recipe here).
3. Garlic Bread. Spread it onto a halved baguette, top with a little parmesan, and grill until bubbly.
4. Seafood. Melt it in a pan and toss your shrimp in it, or brush it over a Sheet Pan Salmon.
5. Vegetables. Toss steamed broccoli, roasted sweet potatoes, or green beans in a tablespoon of this butter just before serving.
6. Rice & Pasta. Stir a spoonful into hot rice or plain pasta for an instant effortless side dish.
7. Roast Chicken. Rub it under the skin of a whole chicken before roasting for the juiciest bird of your life.

Whatever you put this Garlic Butter on, your guaranteed to watch it drip and melt while filling your kitchen with the beautiful smell of garlic. Here’s an idea you’ll love! Pair it with our Garlic Butter Baked Salmon for an absolutely mouth-watering combo. Trust me, you’ll be glad you did!

Storage and Freezing

I always make a double batch because this stores beautifully.

• Fridge – Transfer your butter to an airtight container or a small jar. It keeps perfectly in the refrigerator for up to 2 weeks.
• Freezing – This is my favorite method! Spoon the butter onto a piece of plastic wrap or parchment paper. Roll it up into a sausage/log shape and twist the ends tightly to seal (like a Christmas cracker). Freeze for up to 3 months.
• How to Use From Frozen – When you need some, just pull the log out and slice off a coin or disk of butter, then toss it straight onto your hot food. Easy!
• Ice Cube Tray – Alternatively, you can press the soft butter into an ice cube tray to make individual portions.

FAQ’s