- 1 cup unsalted butter, softened
- 1 cup margarine, softened
- 2 tsp granule chicken bouillon
- 1 Tbsp minced garlic
- 1/2 cup 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.
- large mixing bowl
- parchment paper or plastic wrap
- spoon or pastry bag
The butter will freeze well for 6 months. After that, it is still perfectly good, safe and edible, but will lose flavor over time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: None
- Cuisine: American
Keywords: homemade garlic butter, garlic butter, garlic compound butter, compound butter, flavored butter, butter for steak