How do i make garlic butter?!
How do i make garlic butter?
i would like to make it smooth ( not chunks of garlic in it )....thanks.
Answers:
Take about 3-5 cloves of garlic (more or less depending how strong you want the flavor) and throw it in the food processor with a little olive oil (just a drizzle). Once the garlic is smooth enough throw in a stick of butter (more or less depending on how much you want). Blend it in the food processor until its completely incorporated and smooth.
Remove the butter mixture from the food processor and wrap it up in cling film or foil. Try to form a roll or log and wrap it tightly. Place it in the fridge or freezer so it hardens. Then remove it and use it when you need.
If you don't have a food processor you can simply finely chop the garlic then mix it with soften butter.
You can also add any fresh herbs to make different kinds.Enjoy!
then take garlic powder and put them in butter...make the butter hot either on the stove or in the microwave...stir often.
Melt butter in a saucepan, then add a few whole clove of garlic. Let simmer to infuse the garlic with the butter. Then when done you can strain the garlic out. Maybe add some parsley, basil or italian seasoning to jazz it up?!
butter and liquidised cloves of garlic
smoosh two cloves of garlic in a garlic press...whip it in along with 1/2 tsp of parsley some slightly softened butter until smooth...there you have it...
chop garlic, put it in melted butter, cook on stove until garlic is very pungent, strain off garlic.
just crush the garlic add butter and chop up some fresh parsley finely
hmm i wonder if the terms butter and garlic seem to obvious?
If u want it melted, I suggest u read "Angies" answer. But if u want it in solid form still, DO NOT MELT THE BUTTER. U can simply chop ur garlic finer. When u chop ur garlic, sprinkle some salt on the cutting board b4 placing the garlic down & just a bit more on top---this creates a friction of sorts to help chop the garlic better---Just chunk it at 1st, then continue cutting till minced. Best to use a larger & longer knife. Once it's minced fine, u can scrape the surface of the garlic with flat side of ur knife...sliding it along the cutting board while adding pressure---this mushes it. Mix in as much as u want into room temp. butter. U can either just leave it in the bowl or make a log shape by using plastic wrap to form a log, then putting in frig for a few hours to harden. Once hard, take off the plastic wrap & cut into discs!!! Good luck>>>ZETA
Get a fine cheese grater - a step up from a microplane - and grate the garlic - it'll pretty much disappear into the butter.
Take 1 cup of butter and 3 garlic cloves. With the side of a large chef knife, smoosh (very technical) the garlic until flattened (all 3 cloves). Cut or grind with spoon until in a paste. Feel free to use a food processor if you have one. Add garlic to butter and mix well. Keep in fridge for up to 4 days. Enjoy!
Use either crushed garlic or garlic puree and mash it into some softened butter with some parsley and a sprinkle of salt then chill and you can slice it and put it in a baguette for garlic bread or you can melt it down and make garlic mushrooms.
Mash the garlic in a mortar and pestle until it is a smooth consistency. to do this you will have to bruise the garlic gently rather than just use brute force add sea salt to speed up the process. add to butter.
take your butter and add garlic salt and it will make garlic butter and will be smooth