Garlic Butter

Makes about 4 cups

1 lb butter, best if warmed to room temperature
3 cloves garlic, finely chopped
4 Tablespoons finely chopped fresh parsley

Special equipment

None, but you may prefer a foodprocessor to your knife. But then again, if you fear the smell of garlic reeking on your hands, you ought to find a new job.


Combine ingredients. If you can, you ought to let it sit out at room temperature for a half a day to let the garlic oil thoroughly saturate the butter


All measurements are utterly arbitrary. We wing this every time.

Dare we mention that in Quebec you can walk into the supermarket and purchase a garlic butter surely as good as, if not better than, ours by the stick? Look for the green foil. And, dammit, bring some back for us next time!

First served: unknown
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Last modified: © October 1995