We have a lot of compound butters on the blog–on the sweet side, we have this orange-berry butter, maple cinnamon butter and THE BEST honey butter you’ll ever have in your life, and on the savory there’s this garlic butter with lemon and feta and jalapeño-lime butter. But I realized we don’t have a simple garlic butter recipe, which is a travesty, because it is a staple in my house (I often try to buy grocery store garlic bread, but, having worked in a grocery store bakery the summer before college, I know exactly what it is and can’t do it–at least in my experience, it was the French bread that didn’t sell spread with an artificial garlic buttery spread concoction that came in giant buckets.)
This is perfect for garlic bread–slice a loaf of French bread in half and spread the butter on it, then wrap in foil and bake in an oven preheated to 400 degrees F for 15-20 minutes or until heated through. If you’d like it crispy on top, unwrap the bread and place, cut side up, under the a high broiler for 1-2 minutes (keep an eye on things–it’ll burn quickly). You can also place it on steaks or vegetables before serving.
You’ll need a stick of softened, salted butter, 2 cloves of fresh garlic, minced or grated (I like to grate it here so the garlic distributes a little more evenly–I always use a Microplane), parsley and oregano (fresh or minced), a pinch of red pepper flakes, 3-4 tablespoons of freshly ground Parmesan cheese (the Microplane will give you melty, feathery strands, which are perfect here), and about 10 cracks of freshly ground black pepper.
Place ingredients in a small bowl
and mix thoroughly. While the butter is still soft, shape as desired; if serving on steak, roll the butter into a log using plastic wrap and freeze/refrigerate until it holds its shape, then you can cut it into slices. If serving on the table with bread, place in small serving bowls and refrigerate until 30 minutes before serving.
Garlic-Parmesan Compound Butter
This versatile and easy compound butter will become a staple in your kitchen!
- 1 stick salted butter, softened
- 2 cloves fresh garlic, minced or grated
- 1/2-1 teaspoon dry or fresh, minced parsley
- 1/2 teaspoon dry or fresh, minced oregano
- Pinch red pepper flakes
- 3-4 tablespoons freshly grated Parmesan cheese
- About 10 cracks of freshly ground black pepper
- Combine ingredients in a small bowl. While softened, shape as desired; if serving on steak, roll the butter into a log using plastic wrap and freeze/refrigerate until it holds its shape, then you can cut it into slices. If serving on the table with bread, place in small serving bowls and refrigerate until 30 minutes before serving.