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A pastry brush sweeping pale gold garlic butter and parsley across the open crumb of torn rustic bread
Alex

Garlic Butter Sauce

Three ingredients, five minutes. Makes about 1/2 cup. The trick is starting the garlic in a cold pan so it never browns.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 tbsp
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter 113g
  • 4-6 cloves garlic finely chopped
  • 2 tbsp fresh parsley finely chopped

Method
 

  1. Put the butter and the chopped garlic into a cold skillet together. Do not preheat the pan.
  2. Set it over low heat and let the butter melt slowly around the garlic, about 3 minutes.
  3. Cook gently for another 2 minutes, until the garlic is soft and barely golden at the edges and the butter is foaming. It should never go past pale gold.
  4. Take the pan off the heat, stir in the parsley, and let the residual heat do the rest.
  5. Use warm, or pour into a jar and refrigerate.

Notes

Keep it blond. If the garlic butter turns tan or nutty you have gone too far: the sweet garlic flavour is gone and a bitter edge replaces it. Pull the pan the moment the edges take colour, because residual heat keeps cooking. Keeps 4 to 5 days refrigerated.