Garlic Butter

Learn how to make garlic butter with just 4 ingredients! Creamy, savory, and rich, it's a delicious topping for potatoes, dinner rolls, noodles, and more.

garlic butter

What’s better than regular butter? Garlic butter! This spread is rich and, well, buttery, brimming with savory garlic flavor. It’s quick to stir together, and it lasts for days in the fridge. Keep it on hand for slathering onto bagels and toast, tossing with noodles, dotting onto baked potatoes, and more. It’s such an easy way to amp up the flavor in simple, everyday meals.

Garlic butter recipe ingredients

How to Make Garlic Butter

This homemade garlic butter recipe has to be one of the simplest on the blog. It only calls for 4 basic ingredients:

  • Unsalted butter,
  • garlic,
  • finely chopped fresh parsley or chives,
  • and salt.

Big tip: In order for you to make this recipe, the butter will need to be at room temperature. Set it out on the counter at least an hour ahead so that it has time to soften.

Recipe ingredients in a small glass bowl

When the butter is soft and spreadable, place all the ingredients in a small bowl, and stir until they are well-combined.

Enjoy the butter right away, or store it in the fridge for later use. So easy!

Hand mixing garlic butter with spatula

How to Use Garlic Butter

There are so many ways to use this garlic butter! Here are a few of my favorites:

How do you like to use garlic butter? Let me know in the comments!

Garlic butter recipe

More Favorite Butters and Spreads

If you love this recipe, try one of these butters or spreads next:

garlic butter

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Garlic Butter

rate this recipe:
5 from 35 votes
Prep Time: 5 minutes
Total Time: 5 minutes
Serves 8
This easy garlic butter keeps well for up to 2 weeks in the fridge. It's a delicious topping for bread, potatoes, and vegetables. Find my favorite serving suggestions in the post above.


  • ½ cup unsalted butter, at room temperature
  • 1 tablespoon finely chopped fresh parsley or chives
  • 2 garlic cloves, grated
  • ½ teaspoon sea salt


  • In a small bowl, stir together the softened butter, parsley, garlic, and salt.
  • Serve on toasted baguette or bake onto garlic bread. Find more serving suggestions in the post above.


Make this recipe vegan by using vegan butter and omitting the salt.


5 from 35 votes (30 ratings without comment)

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Rate this recipe (after making it)

  1. RL

    A little on a nicely seared steak is quite good.

  2. Christina

    5 stars
    I made this to put in my mashed potatoes. Delicious! Not too strong, not too mild. I used 2.5 cloves, salted butter (it was on sale) and left out the salt. Dried parsley worked fine. Can’t wait to try this on some fresh bread later on. Thank you!

  3. Morgan

    5 stars
    Uhm! This recipe is amazing! I just sampled some to see if I needed to add anything, and it is delicious. No changes needed. (Although I did use table salt instead of sea salt.) I will have a hard time waiting until we celebrate Thanksgiving to eat it.

    • Jeanine Donofrio

      I’m so glad you loved it!

  4. Joan

    How long will it last if refrigerated

    • Jeanine Donofrio

      Hi Joan, about 2 weeks.

  5. Carol Ewing

    5 stars
    I like to use this on filet mignonette steaks. Excellent!

  6. Lavinia

    Can this butter be portioned and then frozen?

    • Phoebe Moore (L&L Recipe Developer)

      Yep, that would work fine!

  7. L Church

    5 stars
    Always the perfect accompaniment for my ribeyes and baked potatoes.

    • Kristine

      5 stars
      Very tasty and simple

      • Phoebe Moore (L&L Recipe Developer)

        So glad you loved it!

  8. lyndon

    Thanks for the recipe but can you please tell me how much is 1/2 cup or 1/2 teaspoon.
    Grams is a much more useful measurement

  9. Danielle

    This would be the perfect topping for my fresh sourdough bread loaf! Honestly nothing hits the spot more for me than some fresh, quality bread and butter!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.