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If you like garlic bread as much as I do, but don’t like the
hassle of making it, have I got a recipe for you! Homemade garlic butter is a
wonderful thing to have on hand. Slather it on a split loaf of French bread,
run it under the broiler, done in no time it will be eagerly
consumed by your fellow diners. If you want to perk up a rather dull vegetable,
toss it with your favorite, and this will add loads
of taste. Did I mention how delicious this is melted on top of an Idaho baker? Heaven! I have even been known, in desperation, to spread it on a saltine
cracker as a snack. Frankly, I hate being without it. So feel free to double or
even triple the recipe depending upon the size of your family. You would be
wise to make this now, because I’m going to be using it in a recipe later in
the week that you are definitely going to want to try.
Homemade Garlic Butter
½ c. (1 stick) unsalted butter, room temperature
3 cloves garlic, minced*
1/3 c. grated Parmesan cheese
¾ t. dried fresh basil
¾ t. dried parsley
1/8 t. dried oregano
½ t. Kosher salt
¼ t. freshly ground black pepper
In a medium bowl beat butter until light and fluffy. Add remaining ingredients, beating until well blended. Transfer to an airtight container, and store in the refrigerator for up to two weeks. It can also be frozen for up to a year. Although you may be tempted, do not use fresh herbs, unless you plan to consume this within a couple of days.
*If you don’t feel like mincing your own, I have often used Melissa’s Minced Garlic in place of the real thing.
½ c. (1 stick) unsalted butter, room temperature
3 cloves garlic, minced*
1/3 c. grated Parmesan cheese
¾ t. dried fresh basil
¾ t. dried parsley
1/8 t. dried oregano
½ t. Kosher salt
¼ t. freshly ground black pepper
In a medium bowl beat butter until light and fluffy. Add remaining ingredients, beating until well blended. Transfer to an airtight container, and store in the refrigerator for up to two weeks. It can also be frozen for up to a year. Although you may be tempted, do not use fresh herbs, unless you plan to consume this within a couple of days.
*If you don’t feel like mincing your own, I have often used Melissa’s Minced Garlic in place of the real thing.
