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The best homemade garlic butter is simple to make with just 3 ingredients that you probably already have on hand. It’s perfect for everything from potatoes to veggies to garlic bread.
I spread it on steak, stir it into make ahead mashed potatoes and melt it with my stove top chicken! This garlic butter has become a staple in our home, and it’s sure to become your family’s favorite, too.
Homemade Garlic Butter Recipe
There are just somethings that are better made from scratch. Garlic butter is one of them. Fresh garlic blends with the butter and becomes incredibly fragrant, and we toss in some minced parsley for freshness. It’s so deliciously easy, you’ll never buy premade again!
One of our favorite, and most indulgent, ways to use this butter recipe is to melt it down and dip your pizza in it. You know how a certain pizza place delivers their pies with those little cups of luscious melted butter? Now you can make it all on your own and it tastes so much better! Pizza night will never be the same.
How do you make garlic butter from scratch?
This recipe makes about a cup (8 ounces) of garlicky butter and uses 1 stick of butter. You can easily double or triple this recipe to make a larger batch.
- You’ll want to start with softened butter, so it’s good to plan ahead and let the butter sit out on the counter for an hour or so.
- Place room temperature butter in a small bowl or a food processor with chopped garlic, fresh minced parsley and a little salt and pepper.
- Stir with a rubber spatula, or turn the food processor to low speed for about a minute, until the butter and garlic are well combined.
How long does compound butter last?
Compound butters should be stored in an airtight container. You can also form a log and wrap in plastic wrap, making it easier to slice.
- Store on the counter for up to 3 days.
- Refrigerate for up to 2 weeks.
- Freeze for up to 6 months.
Recipes Notes and Tips
- I am a sucker for fresh garlic and use it religiously when making garlic butter. However, if you don’t have any fresh you could use garlic powder instead. I’ve included that in the recipe card notes below. You could also use roasted garlic for an elevated flavor profile.
- I use salted butter and have found that I really like to salty taste. You can use salted or unsalted butter and just adjust the salt after tasting at the end.
- For use on garlic bread, add some Parmesan cheese.
Can I use butter instead of oil for cooking?
Absolutely! Butter makes a fabulous cooking base for a variety of dishes. Melt the flavored butter in place of whatever oil or butter the recipe calls for, then cook as directed. To keep the butter from scorching, which can happen over higher heat, mix it with a little bit of olive or canola oil.
What can I put Garlic Butter on?
This fragrant butter is perfect in so many different recipes – Steaks, chicken, seafood, vegetables, potatoes, rice, bread, and even pizza! Here are a few of our favorite ways to use it:
- Perfect Baked Potatoes
- Baked Chicken Breasts
- Penne Pasta Primavera
- Garlic Tomato & Shrimp Pasta
- Easy Instant Pot Mashed Potatoes
- Best Ever Cheesy Garlic Bread
- Easy Garlic Butter Pizza Pretzels
Homemade Garlic Butter
Ingredients
- 1 cup butter slightly softened
- 5 cloves of garlic minced (about 2 ½ tablespoons)
- 3 tablespoons fresh minced parsley
- 1/2 teaspoon salt more or less to taste
- 1/4 teaspoon black pepper
Instructions
- Combine butter and minced garlic in a food processor or mixer.
- Stir in remaining ingredients. Taste and adjust salt as needed.
- Refrigerate in an airtight container for up to 2 weeks or freeze for up to 1 year.
Notes
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Can’t wait to try it.
Hi Kristin, hope you can help , just been looking at your How to make garlic butter, can you help me out ? As I do not have a food processor.
Thank You.
Catherine
As long as you mince the garlic very fine, you could use a hand mixer, or even just a wooden spoon with very soft (room temp) butter.
I am a chef by trade, though I haven’t cooked professionally in 30 years! Today, I was whipping up some of my garlic butter and I was curious to check online what other people are doing.
I saw some crazy stuff that makes a purist such as me burst out laughing and violently shake my thick head.
Kristin, your recipe is the siamese twin of the one I was taught in college and I still use today.
I appreciate your feedback Norbert! I feel the same way sometimes, but I also take liberties with recipes at times.