Looking for a garlic butter recipe to take your meal to the next level? Give one (or two!) of our flavourful versions a go.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
To make the garlic butter, place the butter and garlic in a small bowl and stir until well combined. Season. Place a 15cm x 30cm piece of baking paper on a clean work surface. Spoon the butter mixture along the centre of the paper and shape into a 20cm log. Roll up the paper and twist the ends to enclose. Place in the fridge for 30 mins to chill. (Alternatively, place in the freezer for 10 mins.) Use a sharp knife to cut the log into slices as needed. Freeze remaining garlic butter in an airtight container for up to 4 months.
To make the citrus and dill garlic butter, place the butter, garlic, dill and lemon rind in a small bowl and stir until well combined. Season. Place a 15cm x 30cm piece of baking paper on a clean work surface. Spoon the butter mixture along the centre of the paper and shape into a 20cm log. Roll up the paper and twist the ends to enclose. Place in the fridge for 30 mins to chill. (Alternatively, place in the freezer for 10 mins.) Use a sharp knife to cut the log into slices as needed. Freeze remaining citrus and dill garlic butter in an airtight container for up to 4 months.
To make the anchovy and herb garlic butter, place the butter, anchovy and parsley or oregano in a small bowl and stir until well combined. Season. Place a 15cm x 30cm piece of baking paper on a clean work surface. Spoon the butter mixture along the centre of the paper and shape into a 20cm log. Roll up the paper and twist the ends to enclose. Place in the fridge for 30 mins to chill. (Alternatively, place in the freezer for 10 mins.) Use a sharp knife to cut the log into slices as needed. Freeze remaining anchovy and herb garlic butter in an airtight container for up to 4 months.
To make the chilli and lime garlic butter, place the butter, anchovy and parsley or oregano in a small bowl and stir until well combined. Season. Place a 15cm x 30cm piece of baking paper on a clean work surface. Spoon the butter mixture along the centre of the paper and shape into a 20cm log. Roll up the paper and twist the ends to enclose. Place in the fridge for 30 mins to chill. (Alternatively, place in the freezer for 10 mins.) Use a sharp knife to cut the log into slices as needed. Freeze remaining chilli and lime garlic butter in an airtight container for up to 4 months.
COOK. STORE. SAVE.
Storage tip: Salted butter can be frozen safely for up to 12 months, but the herbs and garlic added to flavoured butters may not last as long. A safe recommendation is to use within 4 months. To help keep the flavours locked in, store the wrapped log in an airtight container in the freezer.