- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- No added sugar
- Lactose free
Looking for a garlic butter recipe to take your meal to the next level? Give one (or two!) of our flavourful versions a go.
- Serves20, Makes 1 roll (enough for 20 portions)
- Prep time10 minutes, + 30 mins chilling time
Ingredients
Garlic butter
- 125g salted butter, softened
- 3 garlic cloves, crushed
Citrus and dill garlic butter
- 125g salted butter, softened
- 3 garlic cloves, crushed
- 1 tbs chopped dill
- 2 tsp finely grated lemon rind
Anchovy and herb garlic butter
- 125g salted butter, softened
- 3 garlic cloves, crushed
- 10 anchovy fillets, drained, finely chopped
- 2 tbs finely chopped flat-leaf parsley or oregano
Chilli and lime garlic butter
- 125g salted butter, softened
- 3 garlic cloves, crushed
- 6 lime leaves, finely chopped
- 2 birdseye chillies, finely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Recipe tip
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.
