Garlic Butter Spread

Two ingredients. Softened butter and crushed garlic stirred together. That’s it. This is the building-block spread that goes on garlic bread, gets tucked under chicken skin, melts over grilled steak, and finishes roasted vegetables.

Using raw crushed garlic gives the butter a sharp, punchy bite that mellows as it melts onto hot food. One clove per quarter cup of butter keeps the garlic flavor present without being aggressive. Crushing rather than mincing releases more of the garlic oils and distributes the flavor more evenly through the soft butter.

The butter needs to be truly soft, not melted. Room temperature butter mixes smoothly with the garlic and holds together as a spreadable compound butter. Melted butter separates and the garlic sinks to the bottom.

Kitchen Tips

• Leave butter on the counter for 30 minutes before mixing; microwave-softened butter melts unevenly and changes the texture
• Crushing the garlic with the flat of a knife breaks the cell walls and releases more flavor than a garlic press
• Roll the finished butter in plastic wrap into a log and refrigerate; slice off rounds as needed
• This keeps refrigerated for up to 2 weeks or frozen for months

Variations

• Herb garlic: Add 1 tablespoon of minced fresh parsley, chives, or a mix of herbs
• Roasted garlic: Use 3-4 cloves of roasted garlic instead of raw for a sweeter, milder spread
• Parmesan garlic: Mix in 2 tablespoons of finely grated Parmesan for a cheesy garlic bread spread