How to Make Garlic Butter

Step 2 of the tutorial How to Make Garlic Butter.

If you have missed step 1 then please go to Garlic Butter Recipe

This is my herb chopper.

I find it much better than using a knife - it is double bladed and you just rock the blade onto the wodden block which has a dip in the middle.


Here we are, perfect finely chopped parsley in seconds!

I do use the stems as well - it all tastes the same and makes for less waste.


Tip the crushed garlic and chopped parsley into the butter.


I use an ordinary table fork, just using the prongs to mix the garlic into the butter.

It only takes a few seconds if it's soft.

It is possible to use your usual spread if you prefer.

Tip the garlic butter out onto a square of greaseproof paper.

You could use tin foil if you prefer.

Wrap the garlic butter with the greaseproof and roll into a sausage shape.

If you want to use it straight away you can or chill in the fridge until you want to use it.

You can store it in the fridge until the date on the butter you used.

If you want to freeze it, then I suggest after you have chilled it. you slice it into discs and pop into a freezer bag.

You can keep it for 3 months and use it to make garlic bread or just liven up plain grilled fish or steaks.


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