- 1 Stick of Butter or Margarine
- 2 Cloves of Garlic
- 1 tsp lemon juice or vinegar
- dash of paprika (0ptional)
I usually make this recipe with margarine. It’s cheaper and the margarine is easier to work with. If you are using butter, take it out of the fridge and let it sit on the counter for at least 45 minutes before making garlic butter.
Get out a small bowl and plop the margerine or softened butter in it. Get out a small fork and start mashing the butter. Peel the garlic and if you have a garlic press, press it through and into the bowl. If you don’t have a garlic press, chop the garlic as fine as you can. If you’re not a big garlic fan, you may use just one clove. Depending on the size of your garlic cloves, you may want to use up to 3 cloves. Add a pinch or so of salt and the lemon juice or vinegar. It will keep the garlic from turning brown.
My mother has made garlic butter this way for as long as I can remember and she would always add a dash of paprika to the butter. It doesn’t change the flavor much, but gives the butter a nice color. If I have it on hand I use it, otherwise I skip it. Feel free to do the same. Keep mashing and mixing eveything with your fork until it is well combined. Pack the butter down, cover your bowl and let it sit in the fridge for at least 30 minutes, preferably an hour to allow the butter / margarine to harden back up and for the flavors to melt together.
This butter is great on toast or homemade freshly baked bread. You can also use it to saute veggies in it. It keeps in the fridge for a few days.
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