Garlic Butter Special
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 50) |
Ingredients
- 500 g butter
- 5 cloves garlic, (depending on taste)
- 1 bulb garlic, fresh
- salt
- pepper
- Herbs
- 2 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Make garlic butter a day before you eat it so that the aroma really comes through.
- With these amounts of garlic, the butter will be quite strong.
- I make the garlic butter so strong that I use it a lot for cooking too.
- (Great on pizza, in Bolognese or in sauces.)
- I put olive oil in the butter because I keep the butter in the fridge because of the fresh ingredients and otherwise the butter is too hard for the kitchen.
- In summer I always make 2 glasses of garlic butter, firstly without oil for grilling and secondly with oil for cooking.
- Press the garlic cloves.
- Peel the fresh garlic bulb, cut it into very thin slices and then chop it. (When you buy the garlic, it should be fresh enough that the interface, where the green is usually on, is still moist or juice comes out when you press lightly.)
- Put the butter in a container, garlic, salt, pepper and herbs. (Depending on your taste, I use parsley, chives, etc.)
- Now mix everything with a mixer (normal stirring rods), now only mix in the soy sauce, oil and balsamic vinegar and season to taste.
- Then fill everything into a sealable jar (I always use an empty pickle jar) and put it in the fridge.
- Season again briefly the next day.
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