Absolutely the best Garlic Butter hands down! Forget just chopping up a few cloves of Garlic and adding it to Butter. The real trick is to use Aioli & Butter. Aioli has an ample amount of Garlic that is pureed into the Oil. It really packs a punch of Garlic and offers those unique Garlic tones that you look for in a Good Garlic Bread.
Along with a few Green Herbs, some dehydrated Onion & Garlic Flakes for that speckled effect, some Butter Popcorn seasoning to really up the Buttery flavors and you have a Fantastic Garlic Butter crafted for Garlic Lovers.
What Garlic Butter do Restaurants use?
The brand that is used in almost all restaurants when you order Garlic Bread or Garlic Fingers is Parkay, at least here on the East Coast.
Parkay Garlic Spread Ingredients
Partially Hydrogenated soya Oil, Modified Milk Ingredients, Salt, Dehydrated Garlic powder, Dehydrated Parsley, Vegetable Monoglycerides and Diglycerides, Soya Lecithin, Sodium Benzoate, Garlic oil, Natural & Artificial Flavour, Beta Carotene, BHA-BHT.
Aioli or Toum is a Lebanese or Mediterranean Garlic Spread Dip. An emulsification of Garlic, Lemon Juice and Oil that creates a Garlicky White Sauce. Mainly used as a Dip, an ingredient in other Sauces, or brushed on Grilled Meats. This is the secret to an outstanding Garlic Butter that just has that right flavor.
Aioli can also be picked up at your local grocery store if you don’t want to make it. This by far is the easiest way to make it. Just combine the Aioli with Butter at a ratio you prefer and add the seasoning. Mix well. Slather it on some Garlic Bread and Bake or Air Fry.
Add Butter to the Aioli, mix it in well and you got the base for an Awesome Garlic Butter. The Aioli will break down and that’s okay, this is what we want. It allows us to refrigerate the butter and be able to use it immediately for Garlic Bread, Garlic Fingers and Twisty bread.
Depending on your taste preference the ratio of Aioli to Butter can be altered.
- Light; use a ratio of 2:1 Butter to Aioli
- Standard; use a ratio of 1:1 Aioli & Butter
- Strong; use a ratio of 2:1 Aioli to Butter
Garlic Butter Seasoning
With the base established of equal amounts of Butter & Aioli, now comes the seasoning.
One major ingredients that is going to really elevate the Garlic Butter is Butter Popcorn Seasoning. This will deliver an punch of butter and change the color more yellow.
Add in whatever Herbs & Spices you’d like. This recipe uses;
- Parsley, Chives & Dillweed for added greenery and flavor.
- Aleppo Chili Flakes for a tad of heat and some red to the spread, the flavor is also really nice.
- Dehydrated Onion & Garlic Flakes for the tiny bits and additional Onion & Garlic flavors.
Green Onions are also a very nice addition.
Slather the Garlic Spread on an Italian Loaf and either Bake or Air Fry until toasted to your liking. Then Slice into serving size.
- 1 Tupperware Bowl
- 1/2 C JAH Aioli Recipe - See notes on ratios
- 1/2 C Butter
- 1 tsp Parsley, Chives, Dehydrated Onion & Garlic Flakes
- 1/2 tsp Butter Popcorn Seasoning
- 1/4 tsp Dillweed & Aleppo Chili Flakes
- Prepare the Aioli Recipe, remove 1/2 C – 1 C for the Garlic Butter and refrigerate or freeze the remaining Aioli into Ice Cubes trays to use for other recipes.
- Combine Aioli & Butter and mix well. Add the Seasoning and mix again.
- Cover and refrigerate for storage and at least 10 minutes to rehydrate the Onion & Garlic Flakes before using.To use, take it out of the fridge for a few minutes to soften or pop it into the microwave for a few seconds. Spread on Bread and Bake or Air Fry for Garlic Bread.
- Light; use 2:1 Butter to Aioli
- Standard; use 1:1 Aioli & Butter
- Strong; use 2:1 Aioli to Butter
- 2 C JAH Aioli Recipe
- 1 C Real Softened Butter
- 1 Tbl Parsley
- 1 tsp Aleppo Pepper – or use Chili Flakes to taste
- 1 tsp Onion Powder
- optional Additional Herbs & Spices as desired
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