Italian Style Garlic Butter Recipes

ITALIAN GARLIC BUTTER

Steps:

• Add your butter to you mixer bowl & beat on high for several minutes using the paddle attachment. (don't use the whip- trust me on this)
• After the butter is whipped- add in your other ingredients & continue beating for another several minutes.
• Transfer to an airtight container & store refrigerated as you would your regular butter.

SICILIAN GARLIC DIPPING OIL, ITALIAN BUTTER

Steps:

• In a medium bowl combine garlic, olive oil, red pepper chili flakes, parmesan cheese and fresh basil.
• Serve with warm bread of choice.
• Enjoy!

GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

ITALIAN BUTTER

Steps:

• Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
• Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.

THE BEST GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese.
• Season with Italian seasoning, pepper and paprika.
• Mix until smooth.

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)

Steps:

• Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
• Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

GARLIC BUTTER

Steps:

• Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.