3-Ingredient Garlic Butter Recipe

What are two of the tastiest foodstuffs known to humankind, and why are they butter and garlic? How many dishes rely on at least one of these delightful ingredients? The answer is, in proper culinary terms, lots and lots. So why not cut out the middleman here and, instead of cooking with garlic and butter, make some garlic butter? This deliciously easy process is laid out to us by chef and recipe developer Susan Olayinka of The Flexible Fridge.

This garlic butter would be delicious on bread or rolls, but it's also a great ingredient to cook with. Try it in stir-fried or roasted veggies. Use it as a decadent finish to all sorts of proteins, from chicken to steak to salmon. Toss it with pasta for a simple but satisfying meal. Give mashed potatoes or polenta an extra punch of flavor.

Sold yet? We thought so. Let's get to work!

Begin the recipe by leaving the butter out for an hour so that it becomes soft. We know, you're super eager to make your garlic butter right away, but this is a step you shouldn't rush. We want a consistency that is spreadable and easy to work with, without going too far into melted territory.

After an hour or so waiting for that, go ahead and finely chop the herbs and mince the garlic cloves (you can use a garlic press if you have one), then set both aside.

Assuming you were working with a new (or rather new) serving of butter, you can enjoy your garlic butter for quite some time. Just be sure to store it "in an air tight container in the fridge," Olayinka advises. It will keep for as long as the butter would have if left alone and garlic-less, so just check the package's expiration date.