Flavour bombs· V · GF

Garlic & Herb Butter

Soft butter beaten with garlic, parsley, chives and lemon. Frozen in 15ml mini cubes.

makes 22 cubes, about 16p each

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BatchJoy

batchjoy.com/sauces/garlic-and-herb-butter/

Illustration of a bowl of Garlic & Herb Butter

Time: 10 min10 min prep
Makes: 22 cubes
Cost per cubePer cube: 16p
Calories per cubeCalories: 87 kcal
A serving: 1 cube
Spice: 1 of 5

You’ll need

Batch size

cubes

250gsalted butter, softened
6 cloves (30g)garlic, crushed
20gfresh parsley, chopped
10gfresh chives, chopped
1lemon, zest and 1 tbsp juice
1gblack pepper

Allergens: Milk. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Garlic bread: 3 cubes per baguette · 3 cubes; Melted over steak or fish · 1 cube; Jacket potatoes or corn on the cob · 1 cube

Method

Step 1: Beat the butter until soft and creamy.
Step 2: Beat in the garlic, herbs, lemon and pepper.
Step 3: Spoon into 15ml mini cube trays and level the tops.
Step 4: Freeze until solid.
Step 5: Bag up and keep frozen.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	87	0.2g	0.7g	9.3g	0.1g	0.17g

Cook’s notes

Use straight from frozen on hot food, or soften 15 minutes for spreading.
One mini cube melts over a steak perfectly.
Add a pinch of chilli flakes for a spicy version.

Use it for

Garlic bread: 3 cubes per baguette · 3 cubes
Melted over steak or fish · 1 cube
Jacket potatoes or corn on the cob · 1 cube

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 15ml ice-cube trays, then bag and label the cubes. It keeps for 6 months.
Use from frozen: Use straight from frozen on hot food, or soften 15 minutes for spreading. Never refreeze thawed cubes.
A portion: 1 cube is a serving: about 87 kcal.

Garlic & Herb Butter questions

Can I use unsalted butter?

Use the same amount and beat in a good pinch of salt with the garlic and herbs. Taste a little on bread to check the seasoning before you freeze it.

Can I use dried herbs?

Fresh herbs give a much brighter flavour and colour. If you only have dried, use a little dried parsley and leave out the chives, but the butter will taste milder.

How do I make garlic mushrooms with it?

Melt a couple of cubes in a hot frying pan, add sliced mushrooms and fry until golden. Season and pile onto toast.