The Best Homemade Garlic Butter
Nov 19, 2025
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I am not kidding when I tell you that this is the best homemade garlic butter you will ever make! It’s become a staple in my kitchen because I use it on absolutely everything! Made with my famous garlic confit, soft herbs and good quality salted butter, it transforms even the simplest meals into something rich, silky and full of flavour.
Why I love this homemade garlic butter so much!
I love this garlic butter so much because it truly feels like a little bit of magic sitting in my fridge. Whenever I am not sure what to cook, I know I can reach for a spoonful and instantly make something delicious.
I slather it onto homemade focaccia and garlic bread, melt it onto succulent pan fried prawns and crispy smashed potatoes, toss it through roasted veggies and creamy pasta even spread it into my cheese toasties. It brings so much flavour with absolutely no effort, and because it stores so well in the fridge, it has become my go to “grab and spread” flavour booster for busy weeknights, last minute meals or when I want to elevate something simple into something special.
It also makes for the loveliest homemade Christmas or birthday present. Wrap your garlic butter into round logs in baking paper, tie the ends with some ribbon and write a lovely handwritten note to go with it. Everyone is going to love it!
Ingredients For Homemade Garlic Butter
This garlic butter couldn’t be simpler! It all starts with my rich, mellow garlic confit, blended with fresh herbs and good salted butter to make the creamiest, most flavour packed spread.
- Butter – Use good quality salted butter and make sure it’s at room temperature so it mixes into a smooth, creamy spread.
- Garlic – My garlic confit is best for that rich, mellow flavour, but you can absolutely use raw garlic if that’s what you have on hand.
- Herbs – Completely optional, but they add beautiful freshness. Use anything you love: parsley, chives, basil, oregano, sage or thyme all work perfectly. You can use dried or fresh!
How To Make Homemade Garlic Butter
This homemade garlic butter could not be easier to make! I like to use a food processor to blend everything together but you could also mash it all by hand using a fork.
Step 1: Place the salmon on a large pre-lined baking tray. Rub the spices all over the salmon until well coated. Season with salt and pepper. Set to the side while you prepare the sauce.
Step 2: In a large frypan on a medium– high heat, melt the butter. Once the butter is melted and foaming, add the lime slices and jalapeños to the pan.
Step 3: Cook for 2 – 3 minutes, making sure you do not stir, or until the limes are slightly caramelised. Add the red chilli, honey and tabasco and stir through. Cook for 3 minutes or until the sauce is sticky and thick.
Step 4: Pour the sauce all over the salmon and bake for 15 – 20 minutes.
FAQ’s
Yes. Garlic confit gives the butter a rich, mellow flavour, but raw garlic works too. Just note that the flavour will be sharper and stronger so use far less garlic! Around 3 – 4 garlic cloves.
Stored in an airtight container in the fridge, it will keep for up to 1 week. You can also freeze it for up to 2 months.
Stored in an airtight container in the fridge, it will keep for up to 1 week. You can also freeze it for up to 2 months.
Parsley, chives, basil, oregano and thyme all work beautifully, but you can use any soft or woody herb you enjoy.
Yes. Swap the butter for your favourite dairy free or vegan butter. The texture will be slightly softer but still delicious.
How To Serve
The options are truly endless for how this garlic butter can be served. Below are just a few of my favourites.
- Spread onto focaccia (your OG garlic bread moment)
- Melted over steak
- Brushed onto grilled prawns
- Tossed through roasted veggies
- Spread into your tomato confit toasties
- Stirred through hot pasta for instant flavour
- Melted over roast chicken or mixed into pan juices
- Dolloped onto smashed potatoes
- Mixed into mashed potatoes
- Spread onto fresh sourdough
- Melted on top of grilled fish
- Added to one-pan orzo dishes
- Tossed through warm rice for an easy flavour boost
How tO sTORE
I always roll my garlic butter into a log using baking paper — it keeps it neat, easy to slice and perfect for everyday use. Store the log in the fridge for up to 1 week, or freeze it for up to 2 months. When you need some, simply slice off a round and let it melt straight onto whatever you’re cooking.
Recipes with garlic Butter
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The Best Homemade Garlic Butter
Ingredients
- 2 garlic bulbs
- 1 tbsp olive oil
- 1 stick butter, (120g)
- 1/2 cup fresh herbs, parsley, rosemary, chives, sage (optional)
- salt and pepper
Instructions
- Roast garlic: Preheat your oven to 200°C / 400°F
- Bake garlic: Using a sharp knife, slice the top off the garlic bulbs, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulbs of garlic into the centre of an oven proof dish, drizzle with olive oil and season with salt and pepper. Bake for 1 hour.
- Remove garlic cloves: Take the dish out of the oven and remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.
- Blend butter: Place the garlic cloves, butter, herbs if using and pinch of salt and pepper into a food processor and blend. Alternatively, everything can be mashed together with a fork in a large bowl.
- Store: Roll the garlic butter into a log using baking paper, secure the ends, and keep it in the fridge for up to 1 week or freeze for up to 2 months. Slice off rounds as needed.
Notes
- Butter – Use good quality salted butter and make sure it’s at room temperature so it mixes into a smooth, creamy spread.
- Garlic – My garlic confit is best for that rich, mellow flavour, but you can absolutely use raw garlic if that’s what you have on hand.
- Herbs – Completely optional, but they add beautiful freshness. Use anything you love: parsley, chives, basil, oregano, sage or thyme all work perfectly. You can use dried or fresh!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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