Chef Clay's Kicked-Up Garlic Butter
Bold garlic butter with sherry, herbs and Tabasco. Make a freezer log for steaks, mash and garlic bread. Keeps up to 6 months.
Recipe courtesy of Spice House friend, Chef Clay Erickson. Use this compound butter on freshly steamed veggies, piping hot mashed potatoes or finish off a nicely grilled steak with a dab of butter on top. Want to really impress your friends the next time you make toasted garlic bread? Try spreading this butter on top of French bread and sprinkle parmesan cheese on top.
Yield: 4 pounds
- Make a compound butter by softening butter, mixing in garlic, seasonings and sherry, then chill and form into a log for easy slicing.
- Use on steak, mashed potatoes, steamed vegetables or toasted garlic bread. For milder flavor, roast the garlic or reduce the amount.
- Store wrapped airtight in the freezer up to 6 months. Refrigerate for short-term use and label with the date to avoid freezer burn.
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Preparation Instructions:
Soften butter at room temperature. Place all ingredients (except sherry) in a mixer.
Mix on low speed and slowly add the sherry until thoroughly incorporated. Place in fridge for 10 minutes.
While waiting for the butter to harden a little bit, place a sheet of parchment paper on the
counter. Place about the same size of plastic wrap on top of the parchment paper. Transfer
butter from mixing bowl to the plastic wrap/parchment paper. Carefully form the butter mixture
into a shape of a log. Slowly roll the plastic wrap & parchment paper around the butter log until
you’ve completely covered up the butter. Fold ends to center and continue rolling to the end.
Place the butter log in freezer and use as needed. It will last up to (6) months in the freezer.
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Frequently Asked Questions
How long does this garlic butter keep?
Keep the butter tightly wrapped and frozen for up to 6 months. In the refrigerator use within 1 to 2 weeks. Do not leave garlic butter at room temperature for extended periods.
How do I thaw and serve the butter?
Move the log to the refrigerator for several hours to thaw. For immediate use, shave or slice pieces while still chilled. To spread easily, let a slice sit at room temperature about 10 to 20 minutes.
Can I replace the sherry?
Yes. Substitute dry white wine, dry vermouth, Madeira, Marsala, or a splash of brandy in the same amount. You can also omit the alcohol; just reduce liquid overall so the texture stays firm.
The recipe calls for a lot of garlic. How can I make it milder?
Use roasted garlic instead of raw for a sweeter, milder flavor, or cut the garlic amount in half. Reduce the Tabasco or black pepper if you want less heat. Taste and adjust before chilling.
How can I scale the recipe down?
This recipe uses 3 pounds of butter. To make a smaller batch, divide every ingredient by the same factor. For example, divide by 12 to make one stick of compound butter (about 1/2 cup).
Any tips for forming and storing the butter log?
Chill the mixed butter 10 minutes so it firms slightly, then roll tightly in plastic wrap over parchment. Press out air, twist the ends, and label with the date. Freeze flat so you can slice even rounds.
Is raw garlic in butter safe?
Garlic in oil or fat can be risky at room temperature. This recipe is safe if you refrigerate it and use within 1 to 2 weeks or freeze for longer storage. Always keep it cold and discard if it smells off or shows mold.
How long does this garlic butter keep?
Keep the butter tightly wrapped and frozen for up to 6 months. In the refrigerator use within 1 to 2 weeks. Do not leave garlic butter at room temperature for extended periods.
How do I thaw and serve the butter?
Move the log to the refrigerator for several hours to thaw. For immediate use, shave or slice pieces while still chilled. To spread easily, let a slice sit at room temperature about 10 to 20 minutes.
Can I replace the sherry?
Yes. Substitute dry white wine, dry vermouth, Madeira, Marsala, or a splash of brandy in the same amount. You can also omit the alcohol; just reduce liquid overall so the texture stays firm.
The recipe calls for a lot of garlic. How can I make it milder?
Use roasted garlic instead of raw for a sweeter, milder flavor, or cut the garlic amount in half. Reduce the Tabasco or black pepper if you want less heat. Taste and adjust before chilling.
How can I scale the recipe down?
This recipe uses 3 pounds of butter. To make a smaller batch, divide every ingredient by the same factor. For example, divide by 12 to make one stick of compound butter (about 1/2 cup).
Any tips for forming and storing the butter log?
Chill the mixed butter 10 minutes so it firms slightly, then roll tightly in plastic wrap over parchment. Press out air, twist the ends, and label with the date. Freeze flat so you can slice even rounds.
Is raw garlic in butter safe?
Garlic in oil or fat can be risky at room temperature. This recipe is safe if you refrigerate it and use within 1 to 2 weeks or freeze for longer storage. Always keep it cold and discard if it smells off or shows mold.
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