Ingredients

  • 250 g unsalted butter (softened)
  • 6 garlic cloves, minced (or roasted for milder flavour)
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp lemon juice (optional)
  • ½ tsp salt
  • ¼ tsp black pepper

Method

Place softened butter in a mixing bowl. Mash with a fork until smooth. Stir in garlic, parsley, lemon juice, salt, and pepper. Mix thoroughly until evenly combined. Spoon mixture into a small bowl or onto parchment paper. Roll into a log and twist ends to seal. Chill in fridge for 1–2 hours until firm.

Finish and serve. Slice into rounds and serve over steak, fish, vegetables, or warm bread.

Tips for best results

  • Use roasted garlic for a sweeter, mellow flavour.
  • Fresh parsley adds brightness—swap for chives or basil for variation.
  • Chill the butter log before slicing for neat rounds.
  • For extra richness, add a pinch of grated Parmesan.

Simple flavour variations

  • Mediterranean: add sun-dried tomatoes and oregano.
  • Rustic French: stir in Dijon mustard and tarragon.
  • Spicy Kick: add chilli flakes or smoked paprika.

Leftover Garlic Butter Ideas

Garlic Bread

  • Spread garlic butter on baguette slices.
  • Bake at 200°C / 180°C fan for 10 minutes until golden.

Garlic Butter Pasta

  • Toss hot pasta with garlic butter and parmesan.

Garlic Butter Roast Veg

  • Melt over roasted carrots, potatoes, or broccoli.

Garlic Butter Mash

  • Mix into mashed potatoes for extra flavour.

Storing and reheating garlic butter

Fridge: store wrapped logs up to 1 week.

Freezer: slice into rounds, freeze on a tray, then store in a bag; keeps up to 3 months.

Reheat (best): melt gently in a pan over low heat.

Reheat (quick): microwave in short bursts until softened.