Garlic Butter

ENTRY #5
1104.11

I recently read an entry here on IReallyLikeFood that mentioned that April is National Garlic Month.  Naturally, I thought this would be the perfect opportunity to share my recipe for garlic butter.

This recipe came to me by way of one of Justin Wilson’s cooking shows from many, many years ago.  I suspect that I’ve changed the proportions of the ingredients somewhat over the years.  Most of the time, I tend to make it with no particular regard to how much of anything is used, other than perhaps starting with either one or two sticks of butter.  As you might guess, this is one of those recipes that is quite forgiving in its flexibility.  (Now that I think about it, this is the first time in a long while that I have paid attention to specific amounts.)

Once I make the garlic butter, of course, I use it to make garlic bread.  And for that, you can use almost any bread you like, but I do have a couple of favorites.  One favorite is the loaves of bread cut thick for making Texas toast.  Another favorite is the bread from the Jimmy John’s sandwich shop chain.  Most of the time, Jimmy John’s will have day-old loaves of their French bread available for 50 cents a loaf.  It makes some of the best garlic bread I have ever made.

But you’re wanting the garlic butter recipe, aren’t you?  Well, here it is:

GARLIC BUTTER

Ingredients:

1 cup (2 sticks) Butter
1/3 to 1/2 cup Grated Parmesan Cheese
Garlic

Procedure:

1.  If you’ve just taken the butter out of the refrigerator, place in a microwave-safe container, and zap in the microwave for 20 seconds.  You don’t want to melt the butter, just soften it.

2.  Add the cheese to the butter, and stir until blended.  You might want to start with 1/3 cup, and add more later if you feel the need.  (This comes during the tasting phase.)

3.  Add the garlic.  You’ll notice that I didn’t list a specific amount.  That kind of depends on whether you are using minced garlic or garlic powder.  Or if you’re like me, you use both.  I probably use about 1 tablespoon of minced garlic, which if I’m not mistaken, comes to about two or three cloves.  I then hit it with a healthy sprinkling of either garlic powder or granulated garlic.  (Did I mention that I really like garlic?)  Stir to blend everything.

4.  Taste, and add more garlic and/or cheese if desired.

5.  Refrigerate if not using right away.  Use with your favorite bread to make garlic bread.

YIELD:  About 1 cup

Now, if for some strange reason you prefer garlic spread to garlic butter, you can substitute two sticks of margarine for the butter.

-30-

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1 Comment

  1. Fresh garlic is the best garlic.

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