08.23.2021
How To Make Garlic Butter
Quick recipes for garlic compound butter for steak and a garlic butter sauce for seafood, with tips on herbs, storage, and freezing.
- Compound butter is softened butter mixed with herbs, garlic, lemon, and salt, rolled into a log and chilled for easy slices over steak.
- Garlic butter sauce is melted butter with garlic, lemon, and fresh herbs warmed gently and served hot for dipping seafood.
- Use fresh garlic and herbs when possible, keep garlic-in-butter refrigerated, and freeze portions for longer storage.
There are a few different types of garlic and butter you can make depending on what you’d like to use the butter on. For example, if you’re looking for an herb butter for steak you’ll want to make a compound butter, however if you’re looking for a garlic butter for seafood, you’ll probably want to make a garlic butter sauce.
What is Compound Butter?
Compound butter is perfect for steaks, and also works well for corn on the cob, or even just spread on your favorite bread. Compound butter is simply butter with whatever flavored add-ins you decide to use. Compound butter can be either sweet or savory and is easy to make. Compound butter elevates ordinary butter, perfect for dinner parties, and helps to increase the appeal of simple dishes.
How to Make Compound Butter For Steak
Using fresh herbs and garlic make all of the difference in this compound butter recipe, so it’s highly recommended to use fresh over dried.
Tools you’ll need:
- Mixing bowl
- Plastic wrap
Ingredients:
- 1 stick of softened butter
- ½ teaspoon lemon juice
- ½ teaspoon of salt
- 1 clove of freshly minced garlic
- 3 tablespoons of fresh parsley, chopped
- 1 ½ tablespoons of freshly chopped herbs
- Use basil, oregano, rosemary, or whatever you prefer
- ¼ teaspoon of black pepper
Instructions:
- Combine all ingredients in a mixing bowl.
- Place butter mixture onto a piece of plastic wrap and roll into a log. Twist ends to seal.
- Refrigerate at least 1 hour.
- Slice into rounds and enjoy melted over steak when serving.
How to Make Garlic Butter for Seafood
The best garlic butter for seafood is usually served as a sauce that the fish can be easily dipped in. Similarly to compound butter, this garlic butter is best when fresh herbs and garlic are used.
Here’s what tools you’ll need:
- Saucepan
- Serving dish
Ingredients:
- 1 stick of butter
- 4 cloves of freshly minced garlic
- 1 ½ tbsp fresh lemon juice
- 1 tbsp freshly chopped chives
- 1 tbsp freshly chopped parsley
- Salt and pepper to taste
Instructions:
- Add butter to saucepan and heat over medium heat until butter is fully melted, then turn the heat to low
- Mix in the garlic and continue to cook over low heat for 1-2 minutes
- Add in the lemon juice and fresh herbs and stir to combine
- Remove from heat and serve warm
Frequently Asked Questions
What is compound butter?
Compound butter is butter blended with flavorings like fresh herbs, garlic, lemon, salt, or sweet add-ins. It firms in the fridge into a log you can slice and melt over steaks, corn, or bread.
How do I make compound butter for steak?
Soften one stick of butter, mix in 1 minced garlic clove, 1/2 teaspoon lemon juice, 1/2 teaspoon salt, 3 tablespoons chopped parsley, 1 1/2 tablespoons other fresh herbs, and 1/4 teaspoon black pepper. Shape into a log in plastic wrap, chill at least 1 hour, then slice to serve.
How do I make garlic butter sauce for seafood?
Melt one stick of butter over medium then lower to low. Stir in 4 minced garlic cloves and cook 1 to 2 minutes until fragrant. Add 1 1/2 tablespoons lemon juice, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, and salt and pepper to taste. Keep warm and serve for dipping.
Can I use dried herbs instead of fresh?
Fresh herbs give the best flavor, but dried work in a pinch. Use about one third the amount of dried herbs and mix them into the butter earlier so they rehydrate. Expect a less bright taste.
How should I store compound butter and garlic butter sauce?
Keep both refrigerated in airtight containers. Compound butter will keep about 1 to 2 weeks in the fridge. Garlic butter sauce will keep 3 to 4 days. Do not leave garlic-in-butter at room temperature for more than 2 hours.
Can I freeze compound butter or the sauce?
Yes. Wrap compound butter tightly and freeze up to 3 months. For sauce, freeze small portions in an ice cube tray, then transfer cubes to a bag for up to 3 months. Thaw in the fridge and reheat gently.
How do I avoid burned garlic or separated butter?
Cook garlic gently over low heat and do not brown it. For sauce, melt butter over medium to melt then lower the heat before adding garlic. Reheat both gently so the butter does not break.
What is compound butter?
Compound butter is butter blended with flavorings like fresh herbs, garlic, lemon, salt, or sweet add-ins. It firms in the fridge into a log you can slice and melt over steaks, corn, or bread.
How do I make compound butter for steak?
Soften one stick of butter, mix in 1 minced garlic clove, 1/2 teaspoon lemon juice, 1/2 teaspoon salt, 3 tablespoons chopped parsley, 1 1/2 tablespoons other fresh herbs, and 1/4 teaspoon black pepper. Shape into a log in plastic wrap, chill at least 1 hour, then slice to serve.
How do I make garlic butter sauce for seafood?
Melt one stick of butter over medium then lower to low. Stir in 4 minced garlic cloves and cook 1 to 2 minutes until fragrant. Add 1 1/2 tablespoons lemon juice, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, and salt and pepper to taste. Keep warm and serve for dipping.
Can I use dried herbs instead of fresh?
Fresh herbs give the best flavor, but dried work in a pinch. Use about one third the amount of dried herbs and mix them into the butter earlier so they rehydrate. Expect a less bright taste.
How should I store compound butter and garlic butter sauce?
Keep both refrigerated in airtight containers. Compound butter will keep about 1 to 2 weeks in the fridge. Garlic butter sauce will keep 3 to 4 days. Do not leave garlic-in-butter at room temperature for more than 2 hours.
Can I freeze compound butter or the sauce?
Yes. Wrap compound butter tightly and freeze up to 3 months. For sauce, freeze small portions in an ice cube tray, then transfer cubes to a bag for up to 3 months. Thaw in the fridge and reheat gently.
How do I avoid burned garlic or separated butter?
Cook garlic gently over low heat and do not brown it. For sauce, melt butter over medium to melt then lower the heat before adding garlic. Reheat both gently so the butter does not break.
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