Garlic Butter

This is something I always keep in the fridge and I would highly recommend that you do the same – I never realised how much I use garlic and butter until I started keeping this in the fridge but now I find myself constantly reaching for it.

It only takes a few minutes to throw together but saves you a lot of time in the long run.


  • 200g butter

  • 5 cloves of garlic, finely minced

  • Tablespoon of flat leaf parsley, finely chopped


  • Mash the butter, garlic and parsley together with a fork. I would recommend chopping or grating the garlic rather than using a garlic press. I just find so much of the garlic gets stuck in the press and is either wasted or you end up chopping that by hand anyway.
  • Lie some cling film flat on a board / table and spoon the garlic butter into the middle. Use your hands to smooth the butter into a rough sausage shape. Then, using the cling film, roll the butter until it forms a nice smooth sausage shape.
  • Fold the cling film over it completely and twist the edges to close. Keep in the fridge and use as needed.

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