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 puréed 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.
Servings: 1
Equipment
- 1 Tupperware Bowl
- 1 Glass Jar with a mouth opening just large enough to fit an Immersion blender in
- 1 Immersion Blender
Ingredients
- 1/2 C Butter
- 1 tsp Parsley, Chives or Green Onions, Dehydrated Onion & Garlic Flakes - each
- 1/2 tsp Butter Popcorn Seasoning
- 1/4 tsp Dill Weed & Aleppo Chili Flakes - each
Aioli
- 6 Cloves Garlic - or more, up to 1 head of garlic
- 1/8 tsp Sea Salt
- 1/2 C Sunflower or Neutral Oil
Instructions
- Place peeled garlic cloves into the jar with 1/8 tsp of sea salt and 1/2 cup oil. Puree and empty into a container. Add more or less garlic depending on how strong or weak you like the garlic flavor.
- Combine Aioli & butter and mix well. Add the seasoning and mix again.
- Cover and refrigerate 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 or use in other recipes.