I'm looking for a good garlic butter recipe , anyone have a nice garlic butter recipe please.

Thanks

Boyce

Edited September 17, 201213 yr by Boyce

Garlic butter -- as in a spread for garlic bread?

I like to combine olive oil with the butter... makes it more spreadable when chilled and a wee bit more healthful.

1/2 cup butter

2 Tb olive oil

1 Tb (or more) Garlic paste (or very finely chopped)

1/4 ts salt

Options:

1 ts chopped Italian parsley (packed)

1 Tb parmesan cheese

Yes Nana, for garlic bread thanks for the recipe, it sounds nice and creamy.

Garlic butter -- as in a spread for garlic bread?

I like to combine olive oil with the butter... makes it more spreadable when chilled and a wee bit more healthful.

1/2 cup butter

2 Tb olive oil

1 Tb (or more) Garlic paste (or very finely chopped)

1/4 ts salt

Options:

1 ts chopped Italian parsley (packed)

1 Tb parmesan cheese

Knowing that the Garlic here in Thailand isnt very strong,I would doubt that 1 TB ( assume Tablespoon) of chopped garlc with 1/2 cup of butter would be very exciting.

I make a spread of 3 whole garlic heads,mashed into 1/2 cup of olive oil and 2 teaspoons of salt. This is then the basics to add to butter or meats...but it still aint strong....Chinese Garlic I guess.

I am looking into getting some very strong garlic from Australia or from UK and growing in a big pot. None of the local stuff does it for me.

Friends say that the small pink local garlic is the strongest here,but again,I dont rate it.

I love garlic butter, I take it up a notch when the oven is on, I'll roast a a few bulbs of garlic and use the cooked over raw. I love the suggestion above to add some parm, nice salt & flavour enhancement.

http://domesticfits.com/2011/08/08/how-to-make-roasted-garlic-butter/

I would also love to get my hands of some decent garlic, ever seen Elephant Garlic isn't that strong but makes life so much easier to use clove after clove.

Isn't a lot of the regular size garlic here imported from China? Actually, the small Thai garlic tastes better to me. And, I think most garlic in Thailand is milder than in the U.S., don't know why.

Makro sells it.

Makro sells it.

Shocking Transam....if they sold microwave burgers would you give up the quest for a maccyD's?

it you want a more intense but refined garlic flavor try roasting your whole garlic first.

the garlic turns soft inside but concentrated in flavor.

let it cool down then mix it up with the butter etc.

Or try the Catalan alternative...

Scrape the fresh garlic on toasted bread, and add a few drops of olive oil (or use butter).

Gives a very strong taste - I personally guarantee you that I have never had problems with vampires afterwards.

(The Catalans also scrape a tomato over the toasted bread.)

Put more garlic in it....there is never enough for me!

Makro sells it.

Shocking Transam....if they sold microwave burgers would you give up the quest for a maccyD's?

Noooooooo, BUT, the Makro garlic butter is OK, and you can upgrade it with some more G.

Makro sells it.

Shocking Transam....if they sold microwave burgers would you give up the quest for a maccyD's?

Noooooooo, BUT, the Makro garlic butter is OK, and you can upgrade it with some more G.

saw that myself but wondered if it would be sweet like most of the ready made stuff here

Garlic butter -- as in a spread for garlic bread?

I like to combine olive oil with the butter... makes it more spreadable when chilled and a wee bit more healthful.

1/2 cup butter

2 Tb olive oil

1 Tb (or more) Garlic paste (or very finely chopped)

1/4 ts salt

Options:

1 ts chopped Italian parsley (packed)

1 Tb parmesan cheese

Knowing that the Garlic here in Thailand isnt very strong,I would doubt that 1 TB ( assume Tablespoon) of chopped garlc with 1/2 cup of butter would be very exciting.

I make a spread of 3 whole garlic heads,mashed into 1/2 cup of olive oil and 2 teaspoons of salt. This is then the basics to add to butter or meats...but it still aint strong....Chinese Garlic I guess.

I am looking into getting some very strong garlic from Australia or from UK and growing in a big pot. None of the local stuff does it for me.

Friends say that the small pink local garlic is the strongest here,but again,I dont rate it.

RE: the 1 Tb Garlic

-- apparently you missed the "or more" part.

Since the OP asked for a recipe for garlic butter in the first place, I assumed he is not a garlic "fiend" or aficionado. I would venture to guess your whole speech on garlic potency to be moot to the OP.

What I provided was a basic formulation the OP can start with and modify to taste.

Garlic butter -- as in a spread for garlic bread?

I like to combine olive oil with the butter... makes it more spreadable when chilled and a wee bit more healthful.

1/2 cup butter

2 Tb olive oil

1 Tb (or more) Garlic paste (or very finely chopped)

1/4 ts salt

Options:

1 ts chopped Italian parsley (packed)

1 Tb parmesan cheese

Knowing that the Garlic here in Thailand isnt very strong,I would doubt that 1 TB ( assume Tablespoon) of chopped garlc with 1/2 cup of butter would be very exciting.

I make a spread of 3 whole garlic heads,mashed into 1/2 cup of olive oil and 2 teaspoons of salt. This is then the basics to add to butter or meats...but it still aint strong....Chinese Garlic I guess.

I am looking into getting some very strong garlic from Australia or from UK and growing in a big pot. None of the local stuff does it for me.

Friends say that the small pink local garlic is the strongest here,but again,I dont rate it.

RE: the 1 Tb Garlic

-- apparently you missed the "or more" part.

Since the OP asked for a recipe for garlic butter in the first place, I assumed he is not a garlic "fiend" or aficionado. I would venture to guess your whole speech on garlic potency to be moot to the OP.

What I provided was a basic formulation the OP can start with and modify to taste.

Correcto NanaFoodsi , i don't like strong garlic just mild does it for me, to go on french bread.

Thanks

Boyce

Makro sells it.

Shocking Transam....if they sold microwave burgers would you give up the quest for a maccyD's?

Noooooooo, BUT, the Makro garlic butter is OK, and you can upgrade it with some more G.

saw that myself but wondered if it would be sweet like most of the ready made stuff here

Definitely not sweet, different from farangland but can be worked on.