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.
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.
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