My love affair with garlic butter goes way back to my childhood, where garlic bread was always on the menu when we had a BBQ or a crowd of people to feed. My Mum used to make her own garlic bread by mincing up some garlic, letting some butter come to room temperature, and then mixing the two together. She would then slice a loaf of french bread (not all the way through because we wanted the slices to remain attached, but enough to ensure it would be easy for someone to rip off a piece) and my job would be to smear garlic butter on both sides of every slice. The loaf would then be wrapped up in tin foil, and put in the oven to warm to the point where the butter melted. Hhhmmm, so good. If there was any butter left over, it was mine! To eat on bread the next day. My very OWN garlic bread.
Strangely enough I’ve never made garlic bread since leaving home (many years ago…) and these days I don’t even eat bread. But I still like garlic butter!
Lucky for me, garlic butter is great on many things besides bread. Most notably, it’s great on vegetables. We also love to let it melt over grilled slices of beef heart….but more on that coming soon
Garlic butter is actually a super healthy idea if you think about it, because butter (pastured butter) is a healthy fat, and raw garlic is great for your immune system. Then I like to add some chopped herbs for color and flavor, which offer additional nutrients. So this is a wonderful guilt-free condiment to indulge in which can make steamed veges go from ‘eh’ to Yum! and is quick and easy to whip up.
Here is my recipe for garlic herb butter. This is how much I make for just two adults, so at least double it for a family. You can also play around with different combinations of herbs, or alter the amount of garlic to suit.
Garlic Herb Butter
2 tablespoons butter (pastured butter such as Kerrygold). I use salted, but you could also use unsalted and add salt to suit your taste.
1 clove garlic, peeled and minced
1 teaspoon finely chopped fresh parsley
1/2 – 1 teaspoon finely chopped fresh chives
1. Let the butter soften to room temperature (but don’t let it melt)
2. Mix the garlic and herbs into the butter
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