Today’s recipe is one I’ve had in my back pocket for a few years. Fajitas are one of my main food groups, and one of the best accompaniments is fresh homemade garlic butter.
You melt it just until it’s frothy, then you can drizzle it over sizzling steak or chicken fajitas and it just takes it to a whole other level.
But as time went on and my tastes expanded, I realized there are so many other uses for this.
Spread some on toast or a crusty loaf of bread for instant garlic bread, toss it in with some sautéed veggies for a burst of flavor, or even put a few pats on top of foil pack fish for an easy and delicious dinner.
This recipe uses butter, margarine, garlic and white wine. This combination lends to the unique flavor and consistency of this butter. It might appear a little chalky when firm and chilled, but it will melt into creamy, frothy awesomeness.
Also a note about the recipe, stirring in the white wine does take a little bit of effort. It seems like it just will not combine, but give it some time and keep stirring and eventually it will all come together.
How do you use your garlic butter? Drop me a line. I’m always looking for new ideas.
Until next time. X
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Homemade Garlic Butter
Homemade Garlic Butter
Homemade garlic butter is a great thing to always have on hand for making garlic bread, topping steak or seafood, or serving with fajitas. This easy recipe will freeze well for six months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: None
- Cuisine: American
1 c. unsalted butter, softened
1 c. margarine, softened
2 tsp granule chicken bouillon
1 TB minced garlic
1/2 c. dry white wine (like Chardonnay)
In a large mixing bowl, combine the butter, margarine, bouillon and minced garlic. Add the white wine and slowly and gently stir. This process may take several minutes, but continue stirring and they will eventually combine.
On two separate sheets of parchment paper or plastic wrap, spoon or pipe (using a pastry bag) about 12″ of butter on each. Roll the parchment or plastic to close it up and twist the ends to give it a tight seal.
Freeze for up to 6 months. To use, slice off sections and let it melt naturally on a hot surface (like a steak fresh off the grill), or put it in a small bowl and microwave in 10 second increments just until it melts and froths. Too much heat will make it separate.
Serve on any and all meats and seafood, with vegetables or on a slice of bread.
The butter will freeze well for 6 months. After that, it is still perfectly good, safe and edible, but will lose flavor over time.
Keywords: homemade garlic butter, garlic butter, garlic compound butter, compound butter, flavored butter, butter for steak