Ginger Free Classic Garlic Butter
Rich, garlicky, and deeply savory, this compound butter is the kind of thing that makes every dish it touches taste like it came from a restaurant kitchen. A bright hit of lemon zest and fresh parsley keep it from feeling heavy, while the optional red pepper flakes add just enough warmth to keep things interesting. For anyone avoiding ginger, store-bought flavored butters and restaurant sauces can be surprisingly risky — ginger sneaks into all kinds of blended seasonings and finishing butters without much warning. This recipe keeps things clean and completely transparent, so you know exactly what's going into every silky, golden slice. The log format is genuinely clever: roll it up, chill it, and you've got a ready-to-use finishing butter that slices neatly onto a hot steak, roasted vegetables, or crusty bread whenever you need it. It keeps in the fridge for up to a week, which means one quick batch pays off all week long.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp lemon zest
- ¼ tsp kosher salt
- ⅛ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the softened butter in a mixing bowl and beat with a fork or hand mixer until smooth and fluffy, about 1 minute.
- 2
Add the minced garlic, parsley, lemon zest, salt, pepper, and red pepper flakes, if using. Stir and fold until all ingredients are evenly distributed throughout the butter.
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