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Photograph of Garlic Butter, Parsley and Garlic Butter, Lemon, Parsley and Garlic Butter

Garlic Butter, Parsley and Garlic Butter, Lemon, Parsley and Garlic Butter

Exceedingly quick to make and very easy to freeze and store, flavoured butters are one of the most useful condiments to have available. Try adding some garlic or herb butter on top of a simply grilled steak, chicken or fish and you can transform a very quick but possibly quite dull and/or dry meal into something rather special, bursting with flavour, moisture and colour. You can also use the butter to make garlic and herb breads as well as using it to sauté your meat or vegetables, serve with baked jacket potatoes or stir through some pasta for a quick meal.

Course brunch, Dinner, Lunch, snacks, Supper
Keyword Butter, Garlic, lemon, parsley
Prep Time 15 minutes
Author Susan

Ingredients

  • 250g unsalted butter, at room temperature
  • 15g garlic, peeled and crushed (roughly 4 medium /large cloves)

  • ¼ teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper

  • 6g (4 teaspoons) finely chopped parsley

  • grated rind from half a lemon

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Whip the butter with an electric whisk until it is light and creamy – this will take you around 3 – 4 minutes.

  3. Make the Garlic Butter- fold in the garlic and salt and pepper.

  4. Remove ⅓ of this and transfer to some cling film. Use the cling film to help you roll it into a sausage shape.

  5. Make the Parsley and Garlic Butter - to the remaining ⅔, add the parsley.

  6. Remove ½ of this and transfer to some cling film. Use the cling film to help you roll it into a sausage shape.

  7. Make the Lemon, Parsley and Garlic Butter - to the remaining butter, add the grated lemon zest.

  8. Transfer to some cling film and roll it into a sausage shape.

  9. Don’t forget: label them! Lemon, Parsley and Garlic looks almost identical to Parsley and Garlic – make sure you know which one is which!

  10. Carefully put the very soft sausage shaped butters into the fridge to harden.

  11. When hardened, unwrap the clingfilm and slice into 5mm thick slices.

  12. Lay out on a baking parchment lined baking tray (making sure you know which ones are which), cover with cling film and place in the freezer until solid.

  13. Transfer to labelled cartons or bags and store in the freezer for up to 3 months.

Recipe Notes

Equipment

  • electric whisk and mixing bowl
  • garlic crusher
  • chopping board and knife
  • grater
  • kitchen scales and measuring spoons