FAQs
What fresh herbs work best in garlic herb butter?
Flat‑leaf parsley, fresh thyme leaves, and thinly sliced chives give the classic bright, earthy, and mild onion notes that balance garlic perfectly.
Can I use dried herbs instead of fresh?
Yes. Use about one‑third the amount of dried herbs (e.g., 1 tsp dried parsley ≈ 2 tbsp fresh). Let them sit in softened butter for a few minutes to rehydrate.
How long does homemade garlic herb butter keep in the fridge?
Stored in an airtight container, it stays fresh for 7‑10 days. For longer storage, freeze the butter in parchment‑wrapped logs for up to three months.
What is the best ratio of garlic to butter?
A good rule is 1 clove of garlic per ½ cup (113 g) of butter. Adjust to taste—more garlic for a bold flavor, less for a subtle hint.
How can I store garlic herb butter for later use?
Roll the butter into a log, wrap tightly in parchment paper, place in a freezer‑safe bag, and freeze. Slice off portions as needed and let them soften at room temperature before using.
