Ingredients
Scale
- 2 sticks (1 cup) unsalted butter, softened at room temperature
- 6 large cloves of fresh garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon lemon zest (my secret ingredient!)
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- First, I take the butter out of the refrigerator about an hour before starting. The perfect temperature makes all the difference it should be soft enough to leave an indent when pressed but not melted.
- While waiting for the butter to soften, I prep my garlic and herbs. I love using my garlic press for consistent pieces, but finely mincing with a knife works just as well. The key is getting those pieces tiny enough to distribute evenly through the butter.
- Once everything’s ready, I place the softened butter in my mixing bowl and give it a good whip with my spatula until it’s creamy and smooth. This usually takes about 2-3 minutes of good arm work!
- Next comes the fun part I fold in my minced garlic, making sure it’s evenly distributed throughout the butter. I then add the chopped parsley, thyme (if using), salt, and pepper. The lemon zest goes in last, adding that bright, fresh note that makes this recipe special.
- If I’m feeling fancy, I’ll fold in the grated Parmesan cheese. It adds an amazing depth of flavor that complements the garlic perfectly.
- After everything’s mixed, I taste and adjust the seasonings. Sometimes I’ll add a pinch more salt or an extra clove of garlic, depending on my mood.
Notes
- Temperature matters more than you might think. When the butter is too cold, it won’t blend properly; too warm, and it becomes greasy. I aim for the consistency of soft ice cream.
- Fresh garlic makes a world of difference. I’ve tried jarred minced garlic, but nothing compares to the vibrant flavor of fresh cloves. Trust me on this one!
- The size of your garlic pieces affects the flavor intensity. Larger pieces give you pockets of garlic flavor, while finely minced garlic distributes more evenly. I prefer the latter for a consistent taste in every bite.
- If you’re planning to freeze the butter, slightly under-salt it. The flavors concentrate during storage, and you can always add more salt later.
- Prep Time: 5 minutes
- Cook Time: 0 minutes (if just mixing; 5 minutes if melting)
- Category: Condiment
- Method: Mixing/Melting
- Cuisine: French
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 100-110 kcal
- Sugar: 0g
- Sodium: 80-100mg (varies by butter type)
- Fat: 11-12g
- Saturated Fat: 7-8g
- Unsaturated Fat: 3-4g
- Trans Fat: 0-0.5g (depends on butter used)
- Carbohydrates: 0-1g
- Fiber: 0g
- Protein: 0-1g
- Cholesterol: 30mg