Garlic butter

Garlic butter

By
From
Meat
Makes
300 g
Photographer
Dean Cambray

Flavoured butters – or compound butters, to give them their fancy name – are a wonderful way to add an instant tasty ‘sauce’ to your grills and roasts. You can add all sorts of ingredients to the butter before rolling it into a log shape, wrapping in plastic wrap and storing in the fridge or freezer. All you do then is cut off a slice as you need it. The following are some of my favourite combinations.

Ingredients

Quantity Ingredient
250g unsalted butter, at room temperature
10 garlic cloves, crushed
2 tablespoons parsley, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

  1. Put the butter into the bowl of an electric mixer and beat with the ‘k’ paddle until very pale and fluffy. Add the remaining ingredients and mix in well. Tip the flavoured butter out onto a large square of plastic wrap, aluminium foil or greaseproof paper and roll to form a log shape. Twist the ends securely and chill until required.
  2. The butter will keep in the refrigerator for 2 weeks or up to 3 months in the freezer.
Tags:
Meat
Adrian
Richardson
La
Luna
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