garlic herb butter recipe
The Best garlic herb butter recipe
I love this garlic herb butter because it’s quick to prepare, but it still tastes like something you’d find in a restaurant. The herbs add a fresh, bright contrast to the deep, buttery flavor, and it’s the perfect way to elevate plain proteins or even roasted potatoes. Plus, it’s a great way to use up fresh garlic without overcomplicating the meal. My husband and kids swear by it, and honestly, I don’t know why I ever thought I’d get tired of it. It’s that good. And honestly, it’s not just delicious—it’s also a little healthier than you might think. The garlic adds antioxidants, and the herbs bring in vitamins that keep things fresh. It’s the kind of recipe that feels like a little treat for your taste buds without feeling like a guilty pleasure.
Garlic Herb Butter Garlic Bread
A simple yet flavorful twist on classic garlic bread, featuring a rich garlic herb butter sauce for extra richness and aroma. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm milk (about 110°F)
- 1 large egg
- 2 tbsp melted butter
- ½ cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp red pepper flakes (optional)
- 1 cup tomato sauce
👨🍳Directions
-
1
In a small bowl, dissolve yeast in warm milk. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour, salt, egg, and melted butter. Pour in the yeast mixture and mix until a soft dough forms. -
3
Knead the dough for about 8 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Roll out the dough on a lightly floured surface to about ½-inch thickness. -
5
In a bowl, mix softened butter, minced garlic, parsley, thyme, rosemary, and red pepper flakes until well combined. Spread half the mixture evenly over the rolled-out dough. -
6
Roll the dough into a rectangle and fold in half, then cut into 8 slices. Place on a baking sheet and brush lightly with remaining sauce. -
7
Bake for 12–15 minutes until golden brown and crisp. Let cool for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Kneading surface
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Herb Butter Garlic Bread Works
❓ Frequently Asked Questions About Garlic Herb Butter Garlic Bread
How do I store leftover garlic herb butter?
Leftover garlic herb butter keeps well in the refrigerator for up to three days. Store it in an airtight container in the fridge, covered with a piece of plastic wrap pressed directly against the surface. For longer storage, consider freezing it—it’ll last up to three months. Once frozen, thaw it in the fridge overnight before using.
Can I substitute fresh herbs for dried ones in this recipe?
Yes, you can adjust the herbs based on their fresh-to-dried ratio. For every tablespoon of dried herbs (like parsley or chives), use 2 tablespoons of fresh herbs. Fresh herbs also provide a brighter, more vibrant flavor, so if you have them on hand, they’re the better choice.
What’s the best way to melt garlic herb butter on vegetables?
For a smooth, even melt, use a small saucepan or skillet over medium-low heat. Stir occasionally to prevent burning. If melting on a hot skillet, spoon the butter directly onto the vegetables and let it melt naturally—no need to stir. Avoid high heat to keep the garlic and herbs from turning bitter.
Should I use room-temperature butter for this recipe?
Yes, room-temperature butter melts more smoothly and blends more evenly. If your butter is too cold, let it sit at room temperature for about 10–15 minutes before adding it to the pan. Cold butter can cause lumps when melted.
How can I make garlic herb butter without a food processor?
Skip the food processor entirely! Instead, use a fork to mash the softened butter and minced garlic together until smooth. For herbs, gently fold them in by hand—no blending needed. This method works well for small batches and gives you full control over texture.
