Homemade garlic butter with garlic

For steak, borscht or garlic baguette! Butter with a mind-blowing aroma of garlic and fresh herbs. You can just spread it on bread or bake a delicious garlic baguette with it, like from a store. Borscht with this oil will sparkle with new colors, and steaks will be juicier and more fragrant.

UnicornSteak

Recipe author

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Composition / ingredients

servings:

Butter (Soft)

Garlic (I have one very large tooth)

Parsley

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 1 % 1 g

Fats 93 % 68 g

Carbohydrates 5 % 4 g

618 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 5 min

Step 1:
How to make garlic butter? To prepare garlic oil, you need to prepare: soft butter, parsley, salt and garlic. Remove the oil from the refrigerator in advance. About 20-30 minutes before the start of cooking according to this recipe. To speed up the process of softening the oil, you can cut it into small pieces.
Step 2:
Put the soft butter in a deep bowl and mash it with a fork. I chose the wrong dishes: it was not very convenient for me to work with a fork. Dishes with a more or less flat bottom are best suited.
Step 3:
Wash the parsley under running water and shake off excess moisture. Finely chop the greens. Parsley can be replaced with dill or cilantro. To make the creamy spread more tender, it is better to remove the tough stems from the greens.
Step 4:
Peel the garlic and grate it on a fine grater. This way it will better give its aroma and taste to the oil.
Step 5:
Salt the butter to taste. By the way, this is not necessary at all! The butter itself is salty. So it may turn out that there is enough salt in it for your taste. I salted mine a little. Then mix all the ingredients together. Butter with garlic and herbs is ready!

Trying to replace butter with a spread (a kind of oil based on vegetable fats) is not the best idea. After all, the spread is significantly inferior to butter not only in cost, but also in taste!
I often prepare such fragrant garlic oil for the future. After all the manipulations are over, I tighten the bowl with butter with cling film and put it in the refrigerator for about ten to fifteen minutes (depending on the temperature in the refrigerator).
Then, I transfer the already slightly cooled oil onto a piece of food film, wrap it, and form a thin sausage with my hands. After that, I wrap the package with two additional layers of film and remove the oil for storage at a temperature of -18 degrees in the freezer. Garlic oil can be stored there for up to one month.
I get this oil when I cook borscht. Yes, yes! At the very end, when the borscht is ready and removed from the heat, I add a piece of this oil directly into the pan. From this, the soup acquires an amazing charm, even if it is cooked without meat!
Garlic oil according to this recipe is obtained with a pronounced garlic aroma and sharp taste. Accordingly, the amount of garlic should be regulated based on your taste preferences.
Bon appetit!