Rich and bursting with flavor, garlic butter can be used in infinite ways: on your favorite meat or fish, as a light pasta sauce, or smeared on some farm bread (Kyle’s favorite is on a baked potato just after it comes out of the oven). To store: In a mason or airtight jar in the fridge for about a week or in the freezer for a few months!
Ingredients:
1 stick salted butter (we recommend Kerrygold Irish Butter)
½ - 1 head fresh garlic (our garlic is HUGE, so start with ½ head, whereas for store-bought garlic, you’ll want to use the full head)
Fresh herbs of your choice (e.g., dill, parsley, chives), finely chopped (optional)
Instructions:
Cut butter into 8 Tbsp. Add 6 Tbsp. to a bowl and allow to become room temperature, so that it is softened. Set aside the other 2 Tbsp.
Separate garlic into cloves. Peel and mince 1 clove, then add to your bowl of butter.
Finely chop the remaining garlic cloves. Set near the stove
Add remaining 2 Tbsp. butter to a small pot. Melt over medium-low heat
Add your finely chopped garlic to melted butter. Stir frequently, about 2 minutes or until the garlic begins to turn golden
Transfer to a fresh bowl and allow to cool (put in the fridge to expedite)
Add cooled mixture to your initial bowl of butter. Smash with a fork to blend
Optional: Stir in your herbs by the spoonful, to taste
Yields about 1 cup garlic butter