This can be used to add so many flavors to dishes as well as the “BEST” garlic bread you will ever try.
The making of this is simple and the rewards are outstanding. I use this on my Best Thick Cut Butter Dripping Garlic Bread, sautéing fresh vegetables, on meats, for added flavor in white sauces, even a little dollop on top of grilled meats before serving. Trust me, this is so simple but adds a lot of flavor to whatever you are cooking. You will be making and using this for many reasons and probably have this in your refrigerator always available like I do to make whatever you are making a little more special.
I have labeled this under my staple recipes and also under spices because truly it is just that. Not only is it a key ingredient but it adds so much flavor to so many of my dishes and yours too.
Additions like finely chopped green onions, peppers, course black pepper, basil, and oregano are just a few. The list is endless for the different applications you can use this in. You will see this basic recipe come up here and there throughout my posts so be sure to know this staple. Don’t forget to let me know what ideas you have come up with in using this wonderful added touch of taste.
What you will need:
1 Mixing Bowl with Hand Mixer and Beater blades
1 KitchenAid Mixer with Whisk Attachment
1 Rubber Spatula
1 Storage Container with tight fitting lid
1 Small Bowl for measured ingredients (optional)
- 3 Sticks of “ROOM TEMP” butter with salt
- 1 ½ Tablespoons Garlic Powder OR 1-2 Fresh Garlic Cloves (READ BELOW)
- 1 Teaspoon Sea Salt finely ground
- 1 Tablespoon Dry Parsley
- 3 HEAPING Tablespoons my 3 Grated Cheese Blend
Special Note: You can use Fresh Garlic as well especially in alfredo sauces and when cooking with this. To the above amount you would switch the garlic powder to 2 medium sized cloves crushed and finely minced for cooking but if making my Best Thick Cut Butter Dripping Garlic Bread then only use 1 clove VERY Finely Minced. You do not want it to be over powering and cooking with fresh garlic flavors in meats, vegetables and sauces will get more distributed then it would on the garlic bread. Fresh Garlic also does not store as well as powdered, so only use this when you plan to use it right away, if any is leftover, you only have a shelf life of 1-2 days in the refrigerator. It can be frozen for up to 6 months. Using dry ingredients it can be frozen up to a year and in the refrigerator up to 1 month.
In KitchenAid Bowl with whisk attachment or mixing bowl if using hand mixer, place room temp butter and start to whip the butter until light and creamy about 5-10 minutes at medium speed.
Stop the mixer half way and scrap down the sides with rubber spatula and continue to mix.
While this is beating you can measure out all the other ingredients and place in a small bowl or you can measure them right into the mixing bowl when it is time to add them. I like to have my “Mise en place” but that is entirely up to you. Once the butter has reached a light and fluffy creamy texture scrape down bowl again and add the rest of the ingredients.
Whip until well incorporated and you are done. It actually takes longer to write this out then actually doing it hahaha 🙂 Place in a tight fitted container and keep in the refrigerator until ready for use or use it right away in my Best Thick Cut Butter Dripping Garlic Bread made with my Homemade Thick Cut Bread for Garlic Bread and Toasting and you have only one word left. YUM!!!
You can let it get to room temp for spreadable use or it can be cold in cooking preparation. Have fun with this one – you can add fresh chopped chives for nice onion taste, melt it slightly and add a bit of crushed rosemary and thyme to be brushed on top of grilled chicken breasts, even fresh ground pepper and other spices to be dolloped on top of a hot grilled tenderloin before serving. Have fun, make it your own and again don’t forget to share how you used this.