Ingredients
1 c. (2 sticks) unsalted butter, softened
2 cloves garlic, grated
1 tbsp. chopped fresh parsley
1 tsp. finely grated lemon zest
1 tsp. kosher salt
Preparation
Step 1In a small bowl, stir butter, garlic, parsley, lemon zest, and salt.Step 2Make Ahead: Garlic butter can be made 5 days ahead. Transfer to an airtight container and refrigerate 5 days, or freeze up to 6 weeks.
Don’t stop at bread! Garlic butter is also delicious on a grilled steak or tossed into warm pasta, mashed potatoes, or melted over grilled vegetables. To make the butter easier to slice, spoon onto a sheet of plastic wrap, roll into a log shape, and twist the ends closed. If you don’t have any fresh parsley on hand, this would also work well with chives or even dried herbs. Try adding dried basil and oregano to give your garlic butter an Italian flavor profile, or add a bit of dried dill and a sprinkle of za’atar seasoning. You can also punch up the garlic flavor by roasting the garlic before mashing it into the butter. Store in the refrigerator for up to 5 days, then store in the freezer to extend the shelf life for up to 6 weeks. Did you try making garlic butter? Let us know how it went in the comments!
