WTH is garlic butter

There's not much to making your own delicious garlic butter, but it sure is nice to have it when it's called for in recipes. I'll be adding lenses, later, that use this garlic butter as an ingredient.

• 3 or 4 Tbsp of softened butter or margarine


• 1 Tbsp olive oil (extra virgin is best)


• 1 Tbsp grated parmesan cheese


• To taste - minced garlic


• To taste - dried oregano flakes or Italian blend seasoning

The best part of this recipe is that you can measure out in "dollops" or "smidges". The fun is making it your own by getting the taste/texture just right, to your liking. For example, I usually use the lid as a Tbsp measure for the olive oil.

Just a hint or two about garlic...

Freshly minced is best.

The easiest way that I've found to peel a clove of garlic is to lay the clove under a flat object and then give it a quick, sharp strike with your fist. I like to use the side of the knife I'm using to mince the garlic with if it's wide enough. Just be careful. After that, you just pull the peel away from the clove and you're good to go.

To keep the garlic from sticking to your cutting board and knife, add a pinch of salt before you start mincing.

Put the softened butter (or margarine) in a bowl and add the olive oil. Add the grated parmesan and oregano/Italian blend next.

Add the minced garlic, thoroughly mix all together, and voila... your own garlic butter.

It's best to refrigerate it for a day or so before you use it to let the flavors marry, but it tastes good as soon as it's mixed up.

It will stay fresh in the refrigerator for weeks.

Thanks for visiting. I hope you enjoy the recipe as much as I do. I use it all the time. I will be adding some more lenses that use this recipe, so keep an eye out. I like to keep things really simple, but really good to eat.

I really appreciate any feedback in the blurbs and a special thanks to anyone who gives my lens a rating.

Proceeds from any sales go to the Leukemia/Lymphoma charity.

Peace...