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Garlic Butter

Ideal for flavouring meat, fish, snails, boiled potatoes, or simply spreading on a piece of crusty bread.
Prep Time 5 minutes


  • ½ cup good quality unsalted butter at room temperature 115g
  • 2 crushed garlic cloves
  • ½ teaspoon Sel de Guérande or Maldon Sea Salt flakes
  • ½ teaspoon ground black pepper
  • 2 tablespoons fresh parsley finely chopped


  1. In a bowl, cream the butter with an electric whisk or beat it with a wooden spoon until it is soft and creamy.
  2. Beat in the crushed garlic, salt, pepper and parsley.
  3. Tip the mixture onto a square of greaseproof paper. Roll it into a sausage shape and twist the ends to seal. Place in the fridge to firm up.

Recipe Notes

You can keep the butter in the fridge for a few days or freeze it for later.