Homemade Garlic Herb Butter
For steak, for borscht, or for a garlic baguette! Butter with a mind-blowing aroma of garlic and fresh herbs. You can simply spread it on bread or bake a delicious garlic baguette with it, just like the ones from the store. Borscht comes alive with this butter, and steaks turn out juicier and more fragrant.
Cooking method
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Step 1:
How do you make garlic butter? You'll need softened butter, parsley, salt, and garlic. Take the butter out of the refrigerator ahead of time — about 20–30 minutes before you start. To speed up softening, you can cut it into small pieces.
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Step 2:
Put the softened butter in a deep bowl and mash it with a fork. I picked the wrong dish — it wasn't very easy to work the fork. A dish with a more or less flat bottom works best.
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Step 3:
Wash the parsley under running water and shake off the excess moisture. Finely chop the herbs. You can replace the parsley with dill or cilantro. For a more delicate spread, it's best to remove the tough stems from the herbs.
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Step 4:
Peel the garlic and grate it on a fine grater. That way it gives up its aroma and flavor to the butter better.
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Step 5:
Salt the butter to taste. By the way, this is entirely optional! Butter is a little salty on its own, so it may already be salty enough for your taste. I salted mine a little. Then mix all the ingredients together. The garlic herb butter is ready!
- Trying to replace butter with a spread (a butter-like product made from vegetable fats) isn't the best idea. A spread is far inferior to butter, not only in price but in taste! I often make a batch of this fragrant garlic butter to keep on hand. Once everything's done, I cover the bowl of butter with plastic wrap and put it in the refrigerator for about ten to fifteen minutes (depending on the fridge temperature). Then I transfer the slightly cooled butter onto a piece of plastic wrap, roll it up, and shape it into a thin log by hand. After that I wrap it in two more layers of film and store the butter in the freezer at -18°C, where the garlic butter keeps for up to a month. I pull it out when I'm making borscht. Yes, really! At the very end, when the borscht is ready and off the heat, I add a piece of this butter right into the pot. It gives the soup an amazing charm, even if it's made without meat! Garlic butter made this way has a pronounced garlic aroma and a sharp taste, so adjust the amount of garlic to your own preference. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh parsley - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted sweet cream butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
