Garlic Butter

• Take the cloves of garlic and chop them finely. You can also grate them. Transfer the chopped garlic into a bowl.
• Combine the softened butter with garlic and mix until the fusion smoothens.
• Add olive oil to the mixture and blend manually until an even consistency is achieved.
• Add parsley to the mixture (You can use either dried or fresh parsley that is finely chopped).
• Transfer the mixture to a clean and dry jar, and secure it tightly with a lid.
• Extract the amount you require for use with a dry spoon and refrigerate immediately. The lesser your garlic butter is exposed to air and room temperature the longer it will survive.

Trivia

• Garlic butter is deemed as a compound butter that can be used in flavoring seafood generally.
• It is an imperative ingredient in the widely eaten garlic bread and is also used as a spread for a variety of bread.
• Garlic bread is originally from the French cuisine and was referred to as Beurre d’Ail.
• Garlic butter is broadly used in the preparation of escargots, roasted mushrooms, creamy garlic prawns, and mussels. It is also used as a common dip with steak and vegetable stir-fries.
• The recipe of garlic butter was first presented in 1814 by a French chef, Antoine Beauvillier, in his book, Le Cuisinier Royal.

In the United States, 19^th April is celebrated as the National Garlic day.