Garlic butter is one of those simple things that makes everything better. With fresh herbs and a squeeze of lemon, this easy mix is perfect for spreading on warm bread or drizzling over your favorite vegetables.
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Holly’s Recipe Highlights
- Flavor: This garlic butter is rich and buttery with bright, fresh notes from the herbs and a subtle zing of lemon that makes it irresistible.
- Serving Suggestions: I love brushing this garlic butter onto warm bread or letting it melt over corn on a summer evening. It’s amazing on baked potatoes, steak, fish, or hot veggies.
- Freezer: I always keep a log of garlic butter in the freezer for last-minute dinners
What You’ll Need
- Butter: Salted butter is the base of this recipe, but unsalted butter works too; just add a little salt for flavor. Softened butter blends easily and gives the best spreadable texture.
- Garlic: Fresh minced garlic gives the sharpest flavor, while grated garlic blends more smoothly for a more even bite. Use roasted garlic for a sweeter, milder version.
- Herbs: Fresh parsley adds bright color and a clean, herbaceous flavor. Fresh chives bring a mild onion note that keeps the butter tasting fresh. Swap in extra parsley or a bit of green onion if needed.
- Lemon: Start with less and add more to taste so the butter does not get too loose.
- Variations: You can add a pinch of red pepper flakes for a little heat, or stir in a spoonful of parmesan for a savory garlic bread twist. Add thyme, dill, or rosemary, depending on what you’re serving it with.
How To Make Garlic Butter
- Soften the butter (full recipe below).
- Chop the parsley, chives, and garlic.
- Combine all ingredients in a bowl.
Keep It Fresh
Keep leftovers in an airtight container in the refrigerator for up to 1 week. Keep it tightly covered, so it does not pick up other fridge odors.
For longer storage, roll it into a log, wrap well, and freeze for up to 3 months. Slice off rounds as needed or thaw in the refrigerator overnight.
Best Ways to Use Garlic Butter
Did you enjoy this Garlic Butter Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 cup salted butter softened
- 2 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 to 3 teaspoons fresh lemon juice
Instructions
- Mix softened butter, garlic, parsley, chives, and lemon juice in a bowl until combined.
- Serve with bread or over hot vegetables.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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This was perfect. I used dried parsley and chives instead of fresh. I’m sure fresh would have been better but it still turned out delicious. The lemon juice gave it a fantastic flavour, I wouldn’t leave it out.
For those interested, I tablespoon fresh = 1 teaspoon dried.
Delicious! Shocked my family tonight. Thanks for sharing.
I am planning to use your recipe for garlic butter. I have some roasted garlic in the freezer. How would you use that in your recipe? I am looking forward to making this recipe. It sounds wonderful. thank you.
I haven’t tried this with roasted garlic but I do think it would be amazing! Roasted garlic has a bit of a milder flavor so you might like to add a little bit extra. I would suggest finely chopping it and mixing it in. Enjoy!
Oh this spread is awesome. I’ve tried alot over the years, and this one tops it all. Ingredients are nicely proportioned so one flavour doesn’t overtake the rest.
Which recipes do you recommend for any dinner an I’m trying new things and I want my family to love them so wat do you recommend for me to try my husband is a very picky eater and I’m trying to make sure I do good with his precised taste
Hi Porsche, some classics you may be interested in are homemade lasagna, delicious ground beef tacos, or this cheesy hashbrown casserole!
Excellent flavour
Thank you Bill!
Put on a steak coming off the grill in a cast iron skillet!! The best
Mmmmm…that sounds amazing Gator!
Before you give the recipe you write “combine all ingredients which include green onions. In the actual recipe you don’t include green onions (scallions) just chives. Which one is it or is it both?
Sorry for the confusion. It should read chives.
Thanks Holly. Great recipe. Very easy and good on anything.
Most Excellent!
I am glad you enjoyed this recipe Janice!
Great idea to have this garlic butter on hand.Didn’t know you could freeze it.However, I used 4 garlic cloves instead of 2 as my husband likes really good Italian garlic bread.Very garlicky and good.Also slathered it on my Sunday roast chicken.Best ever.Thanks Holly.
I LOVE more garlic in everything too Jean. I’d love it on roast chicken too! Enjoy!
I used this butter on a spatchcock chicken with potatoes and carrots on the side
It was the best chicken with vegetables ever.
Can’t wait to try it in other recipes
That sounds delicious Joan, I am so glad you loved it!
Great garlic butter for bread, potatoes, or a steak topping.
Glad you love it Craig!
I just made this for garlic bread on grill with hickory smoke charcoal, mozzarella cheese and slice of tomato on top. Wonderful and thank you for a keeper garlic butter spread recipe!
I’m so glad you loved it Sandy! LOVE grilled garlic bread!
So easy, so flavorful; already a favorite after the first attempt! The grill seemed a little hot, so after the first few minutes we lowered it to 375 and everything cooked great in the recommended time. There were a few charred pieces of cabbage, but not a lot. The garlic butter was nothing short of amazing. THANK YOU!!! A super (any season) recipe!
So glad that you loved it Judy!
Absolutely delish!
Thanks so much, Holly! I’m making Hasselback potatoes for a ladies’ luncheon and will bring this garlic butter to accompany it.
That sounds delicious!
Love this! I freeze it in tablespoon portions and my family eats it on almost everything.
Great freezer idea! Glad you enjoy it!
You can also freeze in ice cube trays
That is a great idea Colleen!
How long will this keep after it is made?
I keep it in the fridge about a week. If it’s going to be longer you can freeze it. I put 1 TBS servings on parchment paper and then freeze. Once frozen put them in a Ziploc bag and just pull them out as needed. They take just a few minutes to defrost.
This is such a good idea!
Thanks! I’m happy that you think so. Let me know if you try the recipe, and how it turns out.
This would even be good on a steak or baked potato. I made something similar with lemon zest, crushed red pepper, parsley and butter. I turned out really well. You just mix it all together and form it into a log and put it in the fridge to set.
I love your additions too Rickie! Thank you for sharing!
You said it can be froze, how long can it be ?? I am really going to try this !! I know it is something I would use !!
If it is in a tightly sealed container it should last about 2 months.