One of my creations recently called for garlic butter, I instantly thought how hard can it be to make? Turns out it’s not hard at all although it can make a bit of a mess when mixing. All I have to do now other than use in general cooking is make some baguettes and make garlic bread ready for next time we have pizza. The recipe I’ve set out below id only for 50 grams as it’s easy enough to make in small batches but you could make a larger quantity and freeze it in small portions ready for use at any time, just wrap up portions in cling film once set.
- 50g Netherend Dairy butter
- 2 cloves of garlic
- sprig of fresh parsley
- Gently melt the butter it just needs to be soft enough so that you can whip in the garlic and seasoning.
- Finely grate the garlic into the melted butter using a micro plane or garlic press
- Finely chop the parsley and add it into the butter along with some salt and pepper to season
- Whip / blend the butter with a hand blender if you have one or thoroughly mixed the butter and garlic
- Leave to set in the fridge