Garlic butter, PLEASE help?

Question

Has anybody got any nice recipes, for making your own garlic butter please Thank-you

Answer 1

leave some butter out to soften, whilst it is softening peel and crush garlic cloves depending upon taste (smoked is gorgeous), then stir in to the softened butter and add herbs to taste (dried mixed work well), any that you don't use can be put in the freezer in a tightly sealed container to stop the butter going watery.

Answer 2

Garlic Butter

Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.

Servings:16

INGREDIENTS:

1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

DIRECTIONS:

In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Answer 3

First get your butter depending on how many garlic loaves you want to treat say for an average small french loaf 3 tablespoons of butteer. You can use fresh garlic cloves or you can use garlic paste in a tube. Fresh is best. Crush the garlic cloves,about three, in a pestle until almost liquid add to the butter and spead alng the loaf.An unusual method would be to split about three garlic capsules and add to the butter which you would need to have soft and creamy.

Answer 4

I make my own too and the best garlic butter I've ever made was with smoked garlic. It's much more delicate, sophisticated and was a great success at all my dinner parties. I use 1 small bulb of smoked garlic (buy from www.thegarlicfarm.co.uk) per 125g softened butter. Chop the garlic and stir into the butter. Yummy!

Answer 5

Well in Jamaica we make garlic butter by chopping the garlic finely and then crushing it in the butter that you are gonna use. That way you get bits and pieces of butter which is good for those with chest problems.

Answer 6

VERY EASY.
The title lists the ingredients- GARLIC & BUTTER you can add salt if you like.
Crush the garlic, about 1 big clove to 2 ozs butter.
Or chop finely, OR chop then crush with the flat of a table knife.

Soften the butter by mashing it around a bit in a small bowl

Mix together- voila! Garlic Butter!

Answer 7

roast some garlic cloves in the oven the more the better. watch really close they tend to burn easy. once roasted. let cool take out some butter try not to use margarine but you could. it taste better if its butter. then take the butter place on a piece of wax paper and then mix the butter and the roasted garlic up roll in the wax paper. place in refrigerator until firm unroll and cut to size you want enjoy. add salt to the mix above for added flavor also try other spices with the garlic rosemary is really good or sage. good luck hope this helps

Answer 8

I use garlic butter in my restaurant constantly... easiest way to make it is as follows:

1 lb of unsalted butter (sit it out on the counter for an hour or two for it to soften without melting!!!)

10-15 Cloves of Fresh Garlic Minced
1 tbs Sea Salt
1 tbs Garlic Salt
Fresh Oregano to taste
Fresh Chives to taste
1 tsp of White Pepper

Once the butter has softened, place the butter in a mixing bowl and whip lightly... then add garlic, salt, and spices. Mix quickly, until combined... scraping down bowl with a rubber scraper often to blend evenly. Scrape butter into refrigeratable container and refrigerate until needed!

CAREFUL NOT TO MELT THE BUTTER, or else it will turn rock solid when you cool it.

Answer 9

1 lb. butter
1/2 c. Parmesan cheese
1 tbsp. parsley
1 tsp. Mrs. Dash
1 tsp. garlic powder (or to taste)
1 loaf French bread

Combine ingredients, mixing well. Spread on both sides of sliced French bread. Put on cookie sheet and bake 10 minutes at 400 degrees until lightly browned. Left over garlic butter may be frozen.

Answer 10

Take enough butter (leave it out of the fridge for a bit so it's soft) for the amount of bread you're doing and, with the edge of a palette knife, smooth in some crushed garlic (about a clove per 2 portions of bread), a little ground black pepper and either dried herbs or some fresh, chopped parsley.

Easy and delicious.