Garlic Butter Recipe

Soften the butter

Remove 1 cup unsalted butter from the refrigerator and let it sit at room temperature for 30–45 minutes until fully softened but not melted. If you need to speed this up, cut the butter into 1/2-inch cubes to soften evenly in 10–15 minutes.

Prepare aromatics

Peel and finely mince 6 garlic cloves. Finely chop 2 tablespoons fresh parsley and 1 tablespoon fresh chives (if using). Grate 1 teaspoon lemon zest and measure 1 teaspoon lemon juice.

Mince or soften garlic (optional quick sauté)

Optional: For a mellower garlic flavor and to remove the raw bite, warm a small skillet over medium-low heat, add 1 teaspoon olive oil, and sauté the minced garlic for 30–60 seconds until fragrant but not browned. Let it cool to room temperature before adding to the butter. If you prefer bright raw garlic flavor, skip this step and use raw minced garlic.

Combine ingredients

Place the softened butter in a medium mixing bowl. Add the minced (or sautéed and cooled) garlic, 2 tablespoons finely chopped parsley, 1 tablespoon chives (optional), 1 teaspoon lemon zest, 1 teaspoon lemon juice, 3 teaspoons Kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes if using. If the butter is still slightly too firm, add 1 teaspoon olive oil to help reach a spreadable consistency.

Mix thoroughly

Using a rubber spatula or a fork (or an electric hand mixer on low), mix everything together until completely uniform — there should be no streaks of plain butter. Taste and adjust seasoning: add more salt, pepper, or lemon juice if desired.

Shape and chill

Transfer the garlic butter onto a sheet of plastic wrap or parchment. Use the wrap to form the butter into a log (about 1.5–2 inches diameter) by rolling and tightening the wrap. Twist the ends to seal. Alternatively, spoon the butter into a small jar or bowl and smooth the top. Chill in the refrigerator for at least 1 hour to firm up, or freeze for up to 3 months.

Serve

Slice rounds to serve on bread, grilled steak, roasted vegetables, seafood, or use to finish pasta. If stored in the refrigerator, let slices sit at room temperature for 10–15 minutes before serving to soften slightly for easy spreading.

Storage and notes

Keep refrigerated for up to 2 weeks. For longer storage, freeze up to 3 months. If using raw garlic and storing more than a few days, consider the mild risk of botulism in oil-rich mixtures—maintain refrigeration and use within recommended times. Adjust garlic amount to taste; for a milder version use 3–4 cloves.