Good evening everyone,
The Brar house is celebrating some great news tonight and our celebratory dinner includes Creamy Garlic Pasta, homemade Garlic Butter for Garlic Bread and the most delicious Chocolate Mousse you ever have tasted.
We’ve covered the pasta and now we’re moving on to the homemade Garlic Butter. My apologies for the green picture. I made a mistake in the video and did not use enough butter, using half a stick rather than a full stick. While the parsley garlic butter was good, it was even better with the right measure of butter. At least it was an easy mistake to correct.
Garlic butter is very flexible and easy to make. You can substitute almost any other herb for the parsley to get the exact flavour that you want. For even brighter, fun flavour, you can substitute the lemon juice for lime juice and add a little zest to the mix as well!
This recipe is adapted to our tastes from a recipe on Epicurious.com for Parsley Garlic Butter. The video also adapts the recipe below, taking advantage of some Roasted Garlic aoili seasoning that I purchased from my sister, who sells Epicure products.
I love my sister and will support her in any way I can but as she knows, I will tell you openly what I think of anything. Neither this post nor the video is sponsored by Epicure, so I can speak freely. In this case, the Roasted Garlic aoili seasoning is simply dehydrated roasted garlic. That is the only ingredient. I like that it doesn’t have any other added ingredients. And it works. It’s really good in this butter. Win for me. I simply substituted the head of roasted garlic in the recipe below for about 1 1/2 teaspoons of Epicure’s aoili seasoning.
1 stick unsalted butter, at room temperature
1/3 cup dried parsley, or 1/2 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
1 head of garlic
pinch of salt for roasting garlic
1/4 tsp olive oil for roasting garlic
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400F. Remove the top 1/4″ of the head of garlic. Place the garlic on a baking sheet lined with a silicone baking mat or parchment paper. Drizzle the olive oil over the head of garlic. Sprinkle a pinch of salt over the garlic. Roast the garlic, covered loosely with some aluminum foil for 30 – 35 minutes, until soft and tender. Remove from oven and allow to cool.
Remove the cloves of garlic from the head by pushing gently, Discard the garlic paper and set the cloves aside.
Add all ingredients to the bowl of a food processor or a blender. Mix until well combined on the lowest speed setting possible, to avoid heating the butter. Alternatively, you can blend the mixture with a pastry cutter or a fork.
The butter will keep in an airtight container for several weeks in the refrigerator.
That’s it! Easy peasy!
Until next time,
Peace and love,