Recipe for homemade garlic butter with parsley
Easy homemade herb butter for grilled meat – with only 5 ingredients.
Herb butter is absolutely fantastic for summer barbecue – and for a lot of other delicious dishes throughout the year. Try spreading it on a good piece of bread or let it melt over a juicy burger or steak. You can also put it in a piping hot, baked potato.
This herb butter is made with both parsley and garlic, and the parsley helps neutralize the garlic breath a bit – so that’s yet another reason why the two are a great combo 😉
The smart thing about making homemade herb butter, or just plain butter, is that it’s a great way to save some money: When cream at home is about to expire, or when there’s a special offer at the supermarket (that’s when I jump on it!), I start making delicious, homemade butter.
Since butter is freezable, it doesn’t matter if it’s made well in advance of when it’s needed.
As we started to approach grilling season, I decided to make a big batch!
It turned into a super delicious parsley garlic butter. Butter is much easier to make than you might think. I used this homemade butter recipe as a base. Check it out here.
Homemade Garlic Butter with Parsley
Ingredients
- 0.5 l Cream
- 51 gram Buttermilk
- Salt to taste
- 2 cloves Garlic
- 1 bunch Parsley
Instructions
- Find a plastic container.
- Pour the cream and buttermilk into it.
- Mix it together.
- Put a lid on.
- Let the mixture sit under the lid for 24 hours at room temperature.
- After 24 hours, place the now cultured mixture in the fridge for another 24 hours.
- After 24 hours in the fridge, the mixture has solidified. Put it in a stand mixer with a whisk attachment.
- Whisk until it begins to separate into butter and buttermilk - this process takes about 20 minutes.
- Fill a large bowl with water.
- Take the butter out of the mixing bowl and transfer it to the bowl of water.
- Press the liquid out of the butter and squeeze the butter together into one large clump.
- Find a medium-sized bowl. Transfer the butter clump to the bowl.
- Press the garlic into the butter. You can watch the entire process in the video below.
- Finely chop the parsley and add it to the butter as well.
- Add a bit of salt - better a little at a time than too much.
- Mix everything together.
- Season with more salt if needed.
- Serve your homemade compound butter immediately, refrigerate it, or freeze it for later use. In the fridge, the butter can keep for a few days.
Notes
In that case, simply buy pre-made butter and add parsley and garlic.
https://youtu.be/fMI6LLx7bpQ