This simple How to Make Garlic Butter guide includes easy step by step instructions for making a simple compound butter. From garlic bread to roasted mushrooms, the included recipe for Garlic Oregano Butter has a million uses and is endlessly adaptable too.
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Whether melted over a great steak or spread and grilled onto bread, garlic butter is a absolute staple of many of our diets. But many of us never think to make our own instead relying on pre-made products or waiting until we’re in a nice restaurant to induldge.
I’ve said in the recipe card below that it takes 5 minutes prep to make homemade garlic butter. But realistically it is more like 2. Simply add flavours to slightly soft butter and mix. Thats it, simple.
And i find that I can really ramp up the garlic flavour when I make it at home. I can also vary other flavours. The recipe given in this post makes a garlic and oregano compound butter. These are the same flavours that i use in my Cheesy Garlic Rolls. And this is the flavour that I most often make and keep in slices in my freezer to whip out when I fancy.
Make Garlic Butter into a Feast
I use garlic butter in all manner of ways. As I’m not a big lover of tomato sauces, I often use garlic butter as the base layer on my homemade pizzas.
I also use it as a main ingredient in my Roasted Mushrooms with Garlic Butter. The butter makes a simple roasted veg totally next level. And then I also love to simply serve a perfectly Grilled Steak with a knob of butter on top.
You can also spread it on slices of baguette and grill them for instant garlic bread hit. For an old school garlic bread you can make diagonal slits in a part-baked baguette, stuff each slit with garlic butter, rap the whole thing in foil and bake until crispy. So good!
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Garlic Herb Butter
When I’m in a really extra mood, I make my own butter. It’s so easy, cheaper than shop bought and much tastier too. The only problem is that I often forget to pick up enough cream at the shop and I run out. I need to get more organised.
I always specify salted butter in my recipes, I don’t buy unsalted and I’m yet to come across an occasion where I think its preferable. If unsalted is all you have, you may want to add some extra salt the recipe.
You may have also noticed that I almost always specify “garlic paste” in my recipes rather than fresh garlic cloves. There are a couple of reasons for this. Firstly I buy garlic paste ready made in a jar. I find it creates less waste and it is convenient to grab. I just make sure to buy the one without a load of additives.
You can make your own garlic paste from fresh cloves by cutting off the ends, smashing the cloves with the flat side of a large knife and discarding the skins. You can then use that same flat of the knife to crush the cloves against the board. Keep scraping the garlic against your chopping board until you have a paste. Simple. You can use the amount of salt in the recipe to stop the garlic sliding everywhere.
The other reason is because garlic cloves are not all the same size. If you see 2 cloves of garlic in a recipe…how big are the cloves you are supposed to use? Even within one bulb, the cloves vary in size. So by telling you to use garlic paste by the tablespoon, we can guarantee that you are using the correct amount of garlic.
You will see that I added fresh oregano leaves to my butter. You can use almost any herb but it is worth thinking about what you are going to use your butter for.
For example I wouldn’t want to use a garlic basil butter on a steak that I was serving with a south american inspired salsa and salad. But I might want to use a coriander or oregano butter in that scenario.
If you are making a large batch for multi purpose use in the future, I would highly recommend using fresh parsley. There are almost no cuisines where you would use garlic butter than it wouldn’t work.
Just make sure that whichever herb you choose, that you chop it quite small so the flavour distributes all through the butter. Or if you want to, you don’t need to add any herb!
Make it Allergy Friendly
This recipe is free from egg, gluten and nuts.
Dairy Free: You can use a dairy free butter substitute in place of the dairy butter. But please look for an option that purports to have a buttery flavour. A standard baking fat won’t taste overly great.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Homemade Garlic Butter
All you need to make a flavoured or compound butter is a bowl and something to mix it with. You don’t even really need something to mix it with as you could use your hands.
If you want to make things super duper easy or if you are making an especially large batch, you could use some electrical assistance. I would use my Mini Chopper or larger Food Processor depending on the quantity.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
How to Make Garlic Herb Butter – Step by Step
Continue to the bottom of this post for the printable recipe card with full instructions and ingredient quantities.
Measure Salted Butter into a small mixing bowl along with Garlic Paste, Sea Salt Flakes and any other herbs or spices.
Use a fork, spoon or spatula to mix everything together until fully combined.
Use your hands to mould the butter into a rough log shape. Place it onto a square of grease-proof paper.
Carefully roll the butter in the paper.
Twist both ends tightly.
Leave in the fridge to harden until you are ready to slice and use it.
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
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More Garlic Recipes
For more great recipes featuring garlic, check out my post featuring the Best Garlic Recipes from top food bloggers and this site.
You’ll find everything from soups, breads, dips, salads, pastas, seafood dishes, vegetable sides and meaty meals.
Instructions in Brief
How to Make Garlic Butter
- 125 g Salted Butter
- 1 tbsp Garlic Paste
- 2 tsp Fresh or Dried Oregano
- 1 tsp Sea Salt Flakes
- Measure 125g Salted Butter into a small mixing bowl. Add 1 tbsp Garlic Paste, 2 tsp Oregano and 1 tsp Sea Salt Flakes.
- Use a fork, spoon or spatula to mix everything together until fully combined.
- Use your hands to mould the butter into a rough log shape. Place it onto a square of greaseproof paper.
- Carefully roll the butter in the paper.
- And twist both ends tightly.
- Leave in the fridge to harden until you are ready to slice and use it.
Kate - Gluten Free Alchemist says
Always love garlic butter… on pretty much everything (savoury of course…)
We have a garlic grater plate. Totally genius bit of kit. Wastes nothing… Perfect paste… intense flavour. xx
Ooh yeh those garlic plates are great. Except I do have a tendency to grate my fingers!!!!
What a simple and delicious recipe. I love that you have added oregano, it’s one of my favourite herbs!
It is absolutely one of the herbs that I use tonnes of!
Jacqui – Recipes Made Easy:Only Crumbs Remain says
Love garlic butter on bread of course but also melted into mash or over a steak.
oooh I love the idea of it on mash!
Helen - Cooking with my kids says
I love garlic in everything so this simple recipe is great. I also love the little disks you made. I’m normally too lazy, but you’ve made it look really quick and simple!
yes to garlic in everything! The disks were really worth it for the 3 seconds it took – I just kept grabbing them straight out of the freezer so I was able to use just a little at a time – ideal!