Garlic Herb Butter Recipe - Savory Nothings (2024)

FAQs

What is garlic herb butter made of? ›

Ingredients for my Garlic Herb Compound Butter:

1 Cup Unsalted Butter – Use a high quality butter and you can't go wrong! Fresh Herbs – My favorite fresh herbs to use for a great compound butter are rosemary, thyme, and chives. But you can also add in whatever you like! Parsley and dill work well too!

Garlic is a versatile herb that pairs well with most spices and other seasonings. This includes Basil, Coriander, Parsley, Chili, Ginger, Italian Herbs, Dill and Turmeric. And of course salt and pepper, as well as lemon and lime.

Garlic goes with pretty much anything, but there are a few ingredients that pair particularly well with it, like honey, butter, cheese, and chili.

Martha Stewart's Favorite Butter Brands

Some butters are really salty." Stewart told the publication she tends to bake with two different butter brands: Vermont Creamery and Kerrygold. Even though they're “just butter,” Vermont Creamery's cultured butter and Kerrygold's Irish butter are anything but basic.

Great news: Homemade garlic butter lasts a long time. Stored in the fridge, it'll keep for up to two weeks, while in the freezer it will last up to a year. Just be sure to wrap it well or store it in an airtight container so it doesn't pick up smells from your fridge or freezer.

Garlic butter is a very good source of vitamins A, E and K. It is even known to destroy harmful bacterias in our system. Even if it has saturated fats that has no harmful effects on our heart and body, it is a very good replacement for refined oil.

When it comes to compound butter containing garlic, it will typically keep for up to two weeks in the fridge. If you incorporate sun-dried tomatoes into the mix, the compound butter should be consumed within one week.

Garlic, Onion, Spices (Black Pepper, Parsley, Fennel, Basil, Bay, Marjoram, Oregano, Savory, Thyme, Cayenne Pepper, Coriander, Cumin, Mustard, Rosemary, Celery Seed), Carrot, Orange Peel, Spice Extractives.

What should I avoid while taking garlic? Avoid taking fish oil or vitamin E while you are taking garlic. Also avoid using garlic together with other herbal/health supplements that can also affect blood-clotting.

What herb cancels out garlic? ›

Raw mint leaves and lettuce have phenolic compounds that mitigate the impact of the sulfur compounds causing halitosis — as long as you eat them with or soon after consuming garlic.

Chopped raw, garlic has a pungent taste and odor. But when whole cloves are simmered or roasted, the heat transforms the alliin into new, larger molecules before they meet the alliinase. This new structure gives the garlic a soft, sweet buttery flavor that surprises many first-time eaters.

Certain ingredients can help to balance or neutralize the garlic taste. Acidic ingredients like lemon juice or vinegar can help to cut through the strong flavors of garlic. Adding dairy products like milk, cream, or yogurt can also help to mellow the taste and create a more balanced dish.

Big tip: In order for you to make this recipe, the butter will need to be at room temperature. Set it out on the counter at least an hour ahead so that it has time to soften. When the butter is soft and spreadable, place all the ingredients in a small bowl, and stir until they are well-combined.

Just slowly melt unsalted butter in a saucepan over low heat. Once melted, remove it from the heat and allow the milk solids to sink to the bottom. If any foam rises to the surface, skim it using a spoon, then carefully pour the clarified butter into a heatproof jar to separate it from the solids.