I always keep a jar of this Fresh Garlic Butter Recipe in the fridge because it opens up so many simple finishing options I never expected.

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I keep this Easy Homemade Garlic Butter Sauce in heavy rotation, because honestly sometimes I want flavor without fuss. I love how unsalted butter and fresh garlic just melt into something you want to put on everything, and a little lemon juice brightens the whole thing up so it never feels flat.

Call it a Fresh Garlic Butter Recipe if you like, but to me it’s a tiny kitchen miracle that shows up for pasta, bread, or whatever I’m pretending is dinner. I mean, it’s five minutes of actual effort and then suddenly everything tastes way better than it has any right to.

Ingredients

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Butter adds rich mouthfeel, mostly fat, some vitamin A, high calorie, not sweet.
Garlic gives a pungent savory bite, it’s packed with allicin and antioxidants.
Lemon juice brings bright acidic tang and vitamin C, makes sauce lively.
Parsley adds fresh green flavor, vitamin K, vitamin C and some fiber.
Salt amps up flavor, no real nutrients, so go light or it gets salty.
Black pepper gives gentle heat and earthy notes, tiny antioxidants too.
Red pepper flakes bring assertive heat, capsaicin may nudge metabolism a bit.

Ingredient Quantities

1/2 cup (113 g) unsalted butter melted

3 large garlic cloves minced

1 tablespoon fresh lemon juice

2 tablespoons finely chopped fresh parsley

1/4 teaspoon kosher salt or to taste

1/8 teaspoon freshly ground black pepper or to taste

pinch of red pepper flakes optional

How to Make this

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1. Melt 1/2 cup (113 g) unsalted butter in a small saucepan over low heat or in a microwave safe bowl in 15 second bursts until fully melted.

2. Add 3 large garlic cloves, minced, to the warm butter and cook just until fragrant, about 30 to 60 seconds, stirring constantly so the garlic doesnt brown.

3. Take the pan off the heat as soon as the garlic smells good, browned garlic tastes bitter so dont let it go.

4. Stir in 1 tablespoon fresh lemon juice right away so it brightens the sauce.

5. Add 2 tablespoons finely chopped fresh parsley, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper and a pinch of red pepper flakes if you want some heat; stir to combine.

6. Taste and adjust salt pepper or lemon to your liking, remember a little more lemon can really lift it.

7. Use immediately over pasta, steamed veggies, grilled shrimp, garlic bread, or anything that needs a quick punch of flavor.

8. To store, let cool, transfer to an airtight container and refrigerate up to 5 days. Reheat gently over low heat or microwave in short bursts so the butter doesnt separate too much.

9. Hacks: for deeper flavor brown the butter a bit before adding garlic but watch it closely, or smash garlic into a paste for a stronger garlic punch; if you prefer milder garlic, let minced garlic steep in the warm butter off the heat for a few minutes instead of cooking it.

Equipment Needed

1. Small saucepan or microwave safe bowl
2. Heatproof spatula or wooden spoon
3. Chef’s knife
4. Cutting board
5. Garlic press or microplane grater
6. Measuring spoons
7. Small mixing bowl or prep bowl
8. Citrus reamer or fork for lemon juice
9. Airtight container or jar for storage

FAQ

Q: What can I use this garlic butter sauce for? A: It's great on pasta, steamed veggies, grilled or roasted shrimp, steak, crusty bread, or drizzled over baked potatoes. It adds a bright garlicky finish fast, and it works as a dipping sauce too.

Q: Can I use salted butter instead of unsalted? A: Yes, you can, but taste before you add the kosher salt. Salted butter varies by brand so you might not need any extra salt.

Q: How long does it keep and how should I store it? A: Keep it in an airtight container in the fridge for up to 5 to 7 days. Gently warm it in a small pan or microwave on low to re-liquefy before using, and whisk if it separates.

Q: Can I make the sauce ahead or freeze it? A: You can make it ahead and refrigerate. For longer storage freeze in an ice cube tray then transfer cubes to a bag for up to 3 months. Reheat slowly so the butter doesn't split.

Q: I find raw garlic too strong, how can I mellow it out? A: Lightly sauté the minced garlic in the melted butter for 30 to 60 seconds until fragrant, don't brown it or it'll taste bitter. Or use roasted garlic for a sweeter, milder flavor.

Q: Want a thicker, creamier sauce or a Parmesan garlic butter? A: Stir in 1 to 2 tablespoons grated Parmesan or a splash of heavy cream and simmer a minute until slightly thickened. Parmesan also helps it cling to pasta and bread better.

Easy Homemade Garlic Butter Sauce · Chef Not Required… Recipe Substitutions and Variations

Unsalted butter:
- Extra-virgin olive oil, use about 3/4 the butter amount, gives a fruity, lighter finish
- Ghee, 1:1, nuttier and higher smoke point so it wont burn as easy
- Vegan butter (plant-based), 1:1, great if you need dairy-free
Garlic (3 cloves minced):
- Garlic powder, about 1/8 to 1/4 tsp per clove, handy if fresh garlic isnt available
- Roasted garlic, mashed, use about 1 small roasted clove per fresh clove for a sweeter mellow flavor
- Shallot or finely chopped green onion, about 1 small shallot for 2 cloves, gives a milder oniony garlic-ish note
Fresh lemon juice (1 tbsp):
- Lime juice, 1:1, same acidity but a different citrus aroma
- White wine or apple cider vinegar, start with half the amount then taste, sharper so go easy
- Bottled lemon juice, 1:1, not as bright but works in a pinch
Fresh parsley (2 tbsp):
- Cilantro, 1:1, brighter and more herbal but some people dislike its flavor so use less if unsure
- Basil, thinly sliced, about same volume, adds a sweet peppery lift
- Chives, finely chopped, 1 tbsp chives for 1 tbsp parsley, gives a mild oniony touch

Pro Tips

1) Want bigger garlic punch or a milder one? Smash the cloves with the flat of your knife or grate them on a microplane for an almost paste like texture that melts into the butter. If you prefer milder garlic, steep the minced garlic in warm butter off the heat for a few minutes instead of cooking it.

2) Heat control is everything. Melt the butter low and slow, and take the pan off the heat as soon as the garlic is fragrant. Browned garlic gets bitter fast so dont wait around, but if you do want deeper nuttiness brown the butter first then add garlic off the heat and watch it the whole time.

3) Make the sauce cling. Add a splash of reserved pasta water or a teaspoon of warm water while stirring or whisking to emulsify the butter so it coats pasta or veggies better. Also add the lemon at the end off the heat for the brightest flavor, then taste and adjust.

4) Small finishing moves matter. Use freshly chopped parsley right before serving, finish with a tiny pinch of flaky salt or extra lemon if it needs lift, and reheat gently in short bursts so the butter doesnt separate too badly.

Easy Homemade Garlic Butter Sauce · Chef Not Required… Recipe

Recipe by Francis Mead

0.0 from 0 votes

I always keep a jar of this Fresh Garlic Butter Recipe in the fridge because it opens up so many simple finishing options I never expected.

Servings

servings

Calories

103

kcal

Equipment: 1. Small saucepan or microwave safe bowl
2. Heatproof spatula or wooden spoon
3. Chef’s knife
4. Cutting board
5. Garlic press or microplane grater
6. Measuring spoons
7. Small mixing bowl or prep bowl
8. Citrus reamer or fork for lemon juice
9. Airtight container or jar for storage

Ingredients

1/2 cup (113 g) unsalted butter melted
3 large garlic cloves minced
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
1/4 teaspoon kosher salt or to taste
1/8 teaspoon freshly ground black pepper or to taste
pinch of red pepper flakes optional

Directions

Melt 1/2 cup (113 g) unsalted butter in a small saucepan over low heat or in a microwave safe bowl in 15 second bursts until fully melted.
Add 3 large garlic cloves, minced, to the warm butter and cook just until fragrant, about 30 to 60 seconds, stirring constantly so the garlic doesnt brown.
Take the pan off the heat as soon as the garlic smells good, browned garlic tastes bitter so dont let it go.
Stir in 1 tablespoon fresh lemon juice right away so it brightens the sauce.
Add 2 tablespoons finely chopped fresh parsley, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper and a pinch of red pepper flakes if you want some heat; stir to combine.
Taste and adjust salt pepper or lemon to your liking, remember a little more lemon can really lift it.
Use immediately over pasta, steamed veggies, grilled shrimp, garlic bread, or anything that needs a quick punch of flavor.
To store, let cool, transfer to an airtight container and refrigerate up to 5 days. Reheat gently over low heat or microwave in short bursts so the butter doesnt separate too much.
Hacks: for deeper flavor brown the butter a bit before adding garlic but watch it closely, or smash garlic into a paste for a stronger garlic punch; if you prefer milder garlic, let minced garlic steep in the warm butter off the heat for a few minutes instead of cooking it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.