Garlic Herb Butter Parsley (Printer-Friendly)
Creamy butter with garlic and parsley, perfect for spreading or melting over dishes.
# What You'll Need:
→ Dairy
01 - 1/2 cup unsalted butter, softened
→ Aromatics
02 - 2 cloves garlic, finely minced
→ Herbs
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 teaspoon fresh chives, finely chopped (optional)
05 - 1/2 teaspoon fresh thyme leaves, chopped (optional)
→ Seasonings
06 - 1/2 teaspoon sea salt, or to taste
07 - 1/4 teaspoon ground black pepper
# How to Make It:
01 - In a medium bowl, mix softened butter, minced garlic, parsley, chives, and thyme until evenly incorporated.
02 - Add sea salt and ground black pepper, stirring thoroughly to blend flavors.
03 - Taste and adjust seasoning if necessary to achieve desired balance.
04 - Transfer mixture onto parchment paper or plastic wrap, shaping into a log or packing into a small container.
05 - Refrigerate for at least 1 hour to allow flavors to meld and firm up.
06 - Slice and use as a flavorful spread or accompaniment as desired.
# Expert Advice:
01 -
- It turns any protein or vegetable into something restaurant-quality with zero fuss.
- The fresh garlic and parsley combination tastes infinitely better than store-bought flavored butters, and costs half the price.
02 -
- Raw minced garlic tastes sharp and biting at first, but sitting in the cold butter for an hour mellows it into something almost sweet—don't skip the resting time.
- If you accidentally over-salted, add a tiny pinch of unsalted butter and remix; it's a quick fix that saves the whole batch.
03 -
- If your butter is even slightly too warm, the herbs will start to turn dark and the flavor shifts from fresh to cooked—keep everything cold and mix quickly.
- A sharp knife makes slicing clean discs possible; a dull one just squashes everything and makes a mess.