Herbed Garlic Butter Recipes

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

HERBED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• For the bread, stir together the butter, mashed garlic, and herbs in a small
• bowl and season with salt and pepper. Tear open the loaf of bread
• lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

FETTUCCINE WITH GARLIC HERB BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

HERBED COMPOUND BUTTER

Steps:

• In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
• Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

GARLIC-HERB BUTTER DROP BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
• Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
• Bake in preheated oven until lightly browned, about 15 minutes.
• Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

HOMEMADE GARLIC-HERB BUTTER

Steps:

• Place the garlic, herbs, and butter in a large bowl (or the bowl of a stand mixer). Place the whisk attachment on your mixer. Start on a slow speed and slowly turn the mixer to the fastest speed.
• Add in 1 teaspoon of olive oil and whip until you have soft whipped butter.
• The end result is a soft whipped butter packed with the fresh taste of herbs and garlic. Store in the fridge for up to a week (if it lasts that long).

SUNNY'S GREEN GARLIC HERBED BUTTER

Steps:

• In a food processor, add the parsley, butter, Italian seasoning, garlic, lemon zest and juice, scallions, a nice pinch of salt and a few grinds of black pepper. Blend until smooth; taste and season with more salt if needed.
• Use on garlic bread, broiled oysters, baked fish, roast chicken, scrambled eggs, lamb, twirled with pasta--just use it, mmmkay?

GARLIC HERB BUTTER

Steps:

• Place the butter, parsley, thyme, chives, garlic, salt, and pepper in a medium-sized bowl.
• Stir together until fully combined.
• Lay out a large piece of plastic wrap. Place the butter in the center in a log shape.
• Roll the plastic wrap over the butter and press it into a log shape. Twirl the ends of the plastic wrap and tuck them under the roll.
• Place it in the fridge for at least 2 hours or overnight until the butter is solid again.
• Slice and serve!

GARLIC HERB BUTTER

Steps:

• Place the heavy cream in a stand mixer and whisk on medium speed for 3 minutes. Cream will start to whip and thicken.
• Once thickened, increase the speed to high and whisk for 5 minutes out until butter form in the whisk and separates from the buttermilk. You'll want to cover the bowl to avoid splashing.
• Once butter is formed strain away from buttermilk using cheese cloth. Form the butter into a ball and drain the butter milk. Discard or use the butter milk.
• Add butter, garlic, House Seasoning Blend, minced thyme and minced Rosemary back into the mixture; Mix together for 2 minutes.
• Use immediately or form into a log and refrigerate for 1-2 weeks.

HERB BUTTER

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

GARLIC AND PARSLEY HERB BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.