Garlic Herb Butter Recipe - Savory Nothings (2024)

FAQs

What is garlic herb butter made of? ›

1/2 cup (1 stick) unsalted butter, softened. 1 teaspoon garlic powder (adjust according to your preference) Salt, to taste (optional) Fresh herbs (such as parsley or chives), chopped (optional)

Kerrygold Garlic and Herb Butter is made with our all-natural Irish butter and a compound mixture of chives, parsley, garlic, fresh herbs and spices. It still has the creamy texture you'd expect from butter made from the milk of cows fed from the grass of Ireland's lush pastures, but it carries a little kick with it.

Great news: Homemade garlic butter lasts a long time. Stored in the fridge, it'll keep for up to two weeks, while in the freezer it will last up to a year. Just be sure to wrap it well or store it in an airtight container so it doesn't pick up smells from your fridge or freezer.

Apart from the light taste it renders, the combination of garlic and butter is a merge of essential oil and herb that has several health benefits like: Boosts the immune system. Acts as a detoxifying agent. Safeguards against cancer cells.

Unsalted butter, garlic, finely chopped fresh parsley or chives, and salt.

Herb butter lasts about 4-5 days in the fridge and up to 6 weeks in the freezer. This makes it a great make-ahead condiment. Now you know the technique and the tips, here are different flavour combinations that work particularly well for different meats and veggies. Get the recipes!

Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor.

Vermont Creamery Cultured Butter with Sea Salt

Every professional chef I've ever worked with is a snob about butter. And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.

Compound butter or “beurre composse” in French is simply unsalted butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic. This creamy spread can be easily added to meats, and sauces sides to add extra flavor.

Why does Gordon Ramsay use so much butter? ›

I think his “obsession” is rooted in his training. Ramsay was trained in the classical French style, like many of us. He knows that butter is a powerful versatile ingredient and a stick of the stuff is always in the top of his tool box. To a chef, butter is more than a tasty spread for your breakfast toast.

In Europe, the minimum is 82%, while in America it's 80%, and anything lower than those percentages cannot be considered butter. So Irish butter is a cultured butter that has been churned to at least 82% butterfat content. The higher the butterfat content, the richer and softer the butter.

The cows' natural diet of fresh green grass, clover, and wild herbs imparts distinct flavors to their milk and provides a greater butterfat level. As a result, Irish butter distinguishes itself with its unrivaled creaminess, rich flavor, and distinct spirit of the Irish countryside.

Over medium low heat, melt the butter with the garlic and let cook for a minute until fragrant but not burnt. Add the remaining butter and salt and cook until completely melted. Remove from heat and use immediately OR see below for how to prepare ahead of time and store for later use.