I made an Easy Homemade Garlic Butter with only three ingredients, and the clever twists I use on pasta, steak, chicken, fish, and veggies will make you want the recipe.

Jump to Recipe

I’ve got a confession: I keep a little jar of what I call my secret sauce because one spoonful can lift any boring weeknight into something I actually want to eat. With just unsalted butter and minced garlic, it smells like a restaurant, but not in a showy way.

It’s one of those Easy Homemade Garlic Butter things that sneaks onto pasta, steak, fish or even roasted veggies and suddenly everything tastes like more. I like how it’s simple but kinda addictive, and I swear you will notice the difference even if you think you won’t.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: High in fat and calories, give silky texture and rich savory flavor.
Garlic: Low calories offers allicin antioxidants, sharp pungent taste that brightens dishes.
Parsley: Very low calorie herb, adds fresh green flavor and mild nutrients like vitamin K.

Ingredient Quantities

1/2 cup (1 stick, 113 g) unsalted butter

3 large garlic cloves minced (about 1 to 1 1/2 tbsp)

2 tbsp fresh flat leaf parsley, finely chopped

How to Make this

Print Recipe (No Advertisments)

1. Gather everything: 1/2 cup (1 stick, 113 g) unsalted butter, 3 large garlic cloves minced (about 1 to 1 1/2 tbsp), and 2 tbsp fresh flat leaf parsley, finely chopped.

2. Cut the butter into a few pieces so it melts evenly; mince the garlic fine and chop the parsley small so it blends good.

3. Put a small saucepan over low heat and add the butter pieces. Low heat only, you dont want the butter to brown.

4. Once the butter is melted and just starting to shimmer, add the minced garlic. Stir constantly and cook about 30 to 60 seconds, until fragrant but not browned. Garlic burns fast so watch it.

5. Remove the pan from the heat as soon as the garlic smells fragrant. If the garlic did brown, toss it and start over, it will taste bitter.

6. Stir in the chopped parsley until evenly distributed. Let the sauce sit off the heat for 30 seconds so flavors meld.

7. Taste quickly and adjust if needed. Because you used unsalted butter you might want a tiny pinch of salt, but thats optional.

8. Use right away: drizzle over pasta, steak, chicken, fish or veggies. For pasta, toss with a little reserved pasta water to loosen and coat.

9. To store cool to room temp then transfer to an airtight container; refrigerate up to 1 week. Reheat gently over low heat or microwave in short bursts so garlic doesnt overcook.

Equipment Needed

1. Small saucepan (for melting butter over low heat)
2. Sharp chef’s or paring knife for mincing garlic
3. Cutting board
4. 1/2 cup measuring cup and measuring spoons
5. Wooden spoon or silicone spatula to stir
6. Small bowl or ramekin to hold minced garlic and parsley
7. Airtight container for storing leftovers
8. Microwave safe dish or small pan for gentle reheating if needed

FAQ

Q: How do I make this garlic butter sauce? A: Melt 1/2 cup unsalted butter over low heat, add 3 minced garlic cloves and cook about 30 to 60 seconds until fragrant but not browned, stir in 2 tbsp chopped parsley, remove from heat and taste, add a little salt if needed. Serve warm.

Q: Can I use salted butter instead? A: Yes you can, just skip adding extra salt at first since salted butter varies in saltiness. Taste and adjust.

Q: How long will it keep in the fridge? A: Keep in a sealed container in the fridge for about 5 to 7 days. Always smell it before using and throw it out if anything smells off. Dont leave it sitting out at room temp for hours.

Q: Can I freeze the sauce? A: Yes. Spoon into an airtight container or ice cube tray and freeze up to 3 months. Thaw in the fridge overnight and reheat gently.

Q: How should I reheat it without ruining the texture or garlic flavor? A: Warm very gently over low heat or microwave in short bursts, stirring between each. Dont let it boil or the butter can separate and the garlic will taste bitter.

Q: What can I use this sauce on? A: It's great on pasta, steamed or roasted veggies, grilled seafood, steak, or spread on bread for quick garlic bread — works almost everywhere you want a rich garlicky hit.

Homemade Garlic Butter Sauce Recipe Substitutions and Variations

Unsalted butter: swap for salted butter, same amount (1/2 cup); just skip adding extra salt, it’s an easy switch.
Unsalted butter: use extra virgin olive oil, same volume (1/2 cup) for a dairy free version, cook gently so the garlic doesn’t burn.
Garlic cloves: replace with about 1/2 teaspoon garlic powder, or 1 tablespoon mashed roasted garlic for a sweeter, milder taste.
Fresh parsley: use fresh basil or chives in the same amount for a different herb note, or use 2 teaspoons dried parsley instead of 2 tablespoons fresh.

Pro Tips

1. Keep the pan barely warm and melt the butter sloooowly; better yet, lift the pan off the heat and stir in the garlic so it perfumes the butter without risking burnt, bitter bits.

2. Grate or press the garlic finely instead of rough chopping — it blends in way better, cooks faster and you wont get nasty little browned chunks.

3. For a cleaner, higher-heat option use clarified butter or add a splash of neutral oil; or for brightness finish with a little lemon zest or a tiny pinch of flaky salt right before serving.

4. If you make extra, cool quickly, store airtight in the fridge and reheat super gently. When using on pasta save some starchy pasta water to toss with the sauce so it clings and feels silky.

Homemade Garlic Butter Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made an Easy Homemade Garlic Butter with only three ingredients, and the clever twists I use on pasta, steak, chicken, fish, and veggies will make you want the recipe.

Servings

servings

Calories

103

kcal

Equipment: 1. Small saucepan (for melting butter over low heat)
2. Sharp chef’s or paring knife for mincing garlic
3. Cutting board
4. 1/2 cup measuring cup and measuring spoons
5. Wooden spoon or silicone spatula to stir
6. Small bowl or ramekin to hold minced garlic and parsley
7. Airtight container for storing leftovers
8. Microwave safe dish or small pan for gentle reheating if needed

Ingredients

1/2 cup (1 stick, 113 g) unsalted butter
3 large garlic cloves minced (about 1 to 1 1/2 tbsp)
2 tbsp fresh flat leaf parsley, finely chopped

Directions

Gather everything: 1/2 cup (1 stick, 113 g) unsalted butter, 3 large garlic cloves minced (about 1 to 1 1/2 tbsp), and 2 tbsp fresh flat leaf parsley, finely chopped.
Cut the butter into a few pieces so it melts evenly; mince the garlic fine and chop the parsley small so it blends good.
Put a small saucepan over low heat and add the butter pieces. Low heat only, you dont want the butter to brown.
Once the butter is melted and just starting to shimmer, add the minced garlic. Stir constantly and cook about 30 to 60 seconds, until fragrant but not browned. Garlic burns fast so watch it.
Remove the pan from the heat as soon as the garlic smells fragrant. If the garlic did brown, toss it and start over, it will taste bitter.
Stir in the chopped parsley until evenly distributed. Let the sauce sit off the heat for 30 seconds so flavors meld.
Taste quickly and adjust if needed. Because you used unsalted butter you might want a tiny pinch of salt, but thats optional.
Use right away: drizzle over pasta, steak, chicken, fish or veggies. For pasta, toss with a little reserved pasta water to loosen and coat.
To store cool to room temp then transfer to an airtight container; refrigerate up to 1 week. Reheat gently over low heat or microwave in short bursts so garlic doesnt overcook.

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.