Restaurant Garlic Butter
I considered calling this recipe ‘’Flavour Explosion Garlic Butter’’.
This is a must-have in my fridge and freezer. This garlic butter can be used to season sautéed vegetables, fish, shrimp, scallops, chicken breast... Use it as a dipping sauce for your next fondue, make restaurant style escargots, garlic bread and cheese melts.
Ingredients
- 10-12 cloves garlic
- 1 pound butter room temperature
- 1 cup olive oil divided
- 1 tablespoon Dijon mustard
- 3 tablespoons Worcestershire sauce
- ¾ teaspoon sea salt more to taste
- ½ teaspoon dried chili flakes more to taste
- ½ teaspoon dried thyme can be replaced by any dried herb such as tarragon, oregano, basil…
- Juice of ½ a lemon
- Several grinds of black pepper
Instructions
- In a food processor, add garlic, Dijon, Worcestershire sauce, chili flakes, salt, thyme and about half of the olive oil.
- Blend on high speed until the garlic has been finely minced and all of the other ingredients have blended.
- Add the butter and the remaining olive oil and blend until completely homogeneous.
- Transfer into small containers and freeze.