Garlic butter is not only for garlic bread. Add it as a finishing ingredient to tomato-based pasta, and use it to top a resting steak.
Course Condiment
Cuisine Canadian
Keyword Butter
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 16servings
Author Chef Ben Kelly
Ingredients
1cupbuttersoftened
2tbspgarlic
2tspbrandy
2tbspparsley
Instructions
Put the softened butter in the bowl of a mixer and beat with the paddle attachment on medium-high speed until the butter is light and airy. Scrape the sides of the bowl down at least once to ensure an even mix.
Add the garlic and parsley and beat on medium for two a minute.
While the mixer is running, pour the brandy into the butter and mix just until it's incorporated.
Stop the mixer and remove the bowl. Line a baking sheet with waxed paper or parchment paper.
Dip two spoons in hot water, then scoop up 1 tbsp of butter with one spoon. Pass the butter between the two spoons until the butter is a football shape.
Put the formed butter on the sheet pan and chill in the fridge for two hours or freeze. Once chilled or frozen, put the butter in an airtight container and store it in the fridge for up to a week, or in the freezer for up to three months.