Garlic Butter

[tigilou]

Can anyone tell me how to make nice garlic butter. Ive tried twice and first time i put to much garlic in i nearly chocked second time not enough. I have put parsley and chives also but it doesnt taste right if you see what i mean. I was wondering if theres a missing ingrediant ive not added? Can anyone help please.

Thanks

[Daave]

what do you want to use it for???

if you dont use regular garlic you might get a better taste..

chopping or using a garlic press sometimes make the flavor a bit strange..

try a decent expencive pack of butter, and garlic that is already processed and jarred, in the uk, "very lazy" is a good brand to look for, tescos and somerfield sell it, not sure about anywhere else! then ,dont add chives, add a pinch of "mixed herbs"

[BBWCHATT]

Garlic Butter

This is a simple recipe to make for garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste."

INGREDIENTS
225 g butter, softened
8 g minced garlic
25 g grated Parmesan cheese
15 g garlic salt
2 g Italian seasoning
1 g ground black pepper
0.6 g ground paprika
DIRECTIONS
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
Recipe from allrecipes.com
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Society Garlic Butter Recipe

1/2 lb Unsalted butter
2 large Garlic cloves, pressed or more to taste
2 tbsp Chopped fresh chives
1/4 cup Society garlic blossoms
Instructions : Society Garlic Butter Recipe
Thoroughly blend the butter and garlic, then add the chopped chives and flowers and pulse just until mixed. Blend longer for a smoother
texture.
Alley writes: "This is a strong garlic butter...perfect for making
industrial-strength garlic French bread."
From Lynn Alley's "Herbs in Butter" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4. Pg. 48. Posted by Cathy Harned. "Recipes To Go" Home

[sunflower68]

personally tigilou I would keep it simple. It's really a question of taste - my garlic butter may be too garlicky for many but we all like a lot in the family. I would just add pepper and maybe herbs. I don't know about the flavour but I recommend fresh garlic. Soz Daaave!
If you had say a quarter of a pack of butter, I would say one clove should be enough for a decent flavour; more if you like.

[chazza]

Have you tried making it with unsalted butter and garlic salt instead? It turns out well

[Bohne]

For 250g of butter (unsalted), I use

3 cloves of garlic
some salt
dired herbs (basil, oregano, thyme, parsley)

Not had any complaints, yet

[tigilou]

Thank you for your answers i want to use it to go on the top of steak. I will have another go thank you

[lilyfrog]

I put lemon juice in mine, really works!

[Figi]

Personally, I would say never, ever, ever ,ever use dried herbs. Garlic butter - simple- 2oz unsalted butter, 1 fat clove garlic, ground sea salt, freshly ground black pepper and a desertspoonful of chopped flat-leaved (NOT the horrid curly stuff) parsley and you're away.

[sunflower68]

tigilou I was thinking has the garlic been left unused for sometime when you used it? They do go 'off' and those are yuk.