Garlic and parsley butter? Yes, Thank you! For what? For everything!!
I simply love this combination of Garlic and Parsley – and how this butter just melts on your tongue and gives you the taste of.. of homemade happiness!
This simple compound butter “makes everything better.”
All it takes is a handful of ingredients you may already have on hand and barely any effort. Then stash it in the fridge and wait for the right moment to bling up almost anything.
Use the butter on anything that just came off the grill —fish, chicken, steak, pork shellfish (halved lobsters are particularly impressive), even tofu. Or toss some clams or oysters on the grill, let them steam in their own juices and open on their own, and top with the butter.
Try homemade garlic bread. Simply smother the cut sides of a baguette or loaf of ciabatta that you’ve sliced with garlic and parsley butter. If you’d like, add a layer of grated Parmesan or pecorino cheese too. Wrap the bread in aluminum foil and toast in a 375°F [190°C] oven until warm, 10 to 15 minutes or grill slices of bread and spread with generous amounts of the garlic butter.
Homemade garlic butter simply does goes with everything!!
The happiness will no end take!
Garlic and Parsley Butter
How to make homemade garlic butter
Start by taking the the butter out of the fridge to soften.
When the butter is soft, you beat it with a spoon until it is soft and creamy.
Then you mix it with crushed garlic and chopped parsley.
Now you place the butter on a piece of cling film and roll to form a sausage shape, then twist the ends to seal.
The butter can be stored for up to 3 days in the fridge or up to a month in the freezer.
Enjoy!
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PinDescription
To make homemade garlic and parsley bread it only takes is a handful of ingredients that you may already have on hand and barely any effort.
Then stash it in the fridge and wait for the right moment to bling up almost anything.
Ingredients
- 1 stick of butter
- 2 clove of garlic
- finely chopped parsley (fresh or dried)
Instructions
Start by taking the the butter out of the fridge to soften.
When the butter is soft, you beat it with a spoon until it is soft and creamy.
Then you mix it with crushed garlic and chopped parsley.
Now you place the butter on a piece of cling film and roll to form a sausage shape, then twist the ends to seal.
Notes
The butter can be stored for up to 3 days in the fridge or up to a month in the freezer.
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