Garlic butter, four ways

Name: Garlic butter, four ways
Prep time: 10 min
Total time: 10 min
Ingredients: 125g salted butter, softened; 3 garlic cloves, crushed

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 20

Author : Coles Magazine

garlic butter four ways garlic butter

Ingredients

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125 grams salted butter, softened3 garlic cloves, crushed

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Instructions

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Step 1

To make the garlic butter, place the butter and garlic in a small bowl and stir until well combined. Season. Place a 15cm x 30cm piece of baking paper on a clean work surface. Spoon the butter mixture along the centre of the paper and shape into a 20cm log. Roll up the paper and twist the ends to enclose. Place in the fridge for 30 mins to chill. (Alternatively, place in the freezer for 10 mins.) Use a sharp knife to cut the log into slices as needed. Freeze remaining garlic butter in an airtight container for up to 4 months.

Step 2

To make the citrus and dill garlic butter, place the butter, garlic, dill and lemon rind in a small bowl and stir until well combined. Season. Place a 15cm x 30cm piece of baking paper on a clean work surface. Spoon the butter mixture along the centre of the paper and shape into a 20cm log. Roll up the paper and twist the ends to enclose. Place in the fridge for 30 mins to chill. (Alternatively, place in the freezer for 10 mins.) Use a sharp knife to cut the log into slices as needed. Freeze remaining citrus and dill garlic butter in an airtight container for up to 4 months.

Step 3

To make the anchovy and herb garlic butter, place the butter, anchovy and parsley or oregano in a small bowl and stir until well combined. Season. Place a 15cm x 30cm piece of baking paper on a clean work surface. Spoon the butter mixture along the centre of the paper and shape into a 20cm log. Roll up the paper and twist the ends to enclose. Place in the fridge for 30 mins to chill. (Alternatively, place in the freezer for 10 mins.) Use a sharp knife to cut the log into slices as needed. Freeze remaining anchovy and herb garlic butter in an airtight container for up to 4 months.

Step 4

To make the chilli and lime garlic butter, place the butter, anchovy and parsley or oregano in a small bowl and stir until well combined. Season. Place a 15cm x 30cm piece of baking paper on a clean work surface. Spoon the butter mixture along the centre of the paper and shape into a 20cm log. Roll up the paper and twist the ends to enclose. Place in the fridge for 30 mins to chill. (Alternatively, place in the freezer for 10 mins.) Use a sharp knife to cut the log into slices as needed. Freeze remaining chilli and lime garlic butter in an airtight container for up to 4 months.