Garlic Compound Butter Recipe With Fresh Garlic

Ever been to a Japanese restaurant and been caressed by the steamy cloud of melting compound garlic butter on a hot hibachi? If that didn’t make you lose your mind… then maybe having your very own easy-to-make and easy-to-use supply will send you and your family’s taste buds into the stratosphere!

This garlic compound butter is rich, savory, easy to make, and perfect for adding bold garlic flavor to vegetables, potatoes, rice, pasta, and grilled foods. Made with just butter and fresh garlic, this simple cooking butter melts beautifully into hot dishes and gives everyday meals a delicious restaurant-style finish.

The Garlic Compound Butter recipe is naturally vegetarian and gluten-free. You can also make it dairy-free and vegan by using your favorite plant-based butter.

Why You’ll Love This Garlic Compound Butter

This garlic butter is simple, flavorful, and made with only 2 ingredients.

It is perfect for sautéed vegetables, baked potatoes, grilled corn, rice bowls, pasta, and tofu.

You can make it as mild or as garlicky as you like.

It stores well in the freezer, so you can make it once and use small portions whenever you need extra flavor.

What Is Compound Butter?

Compound butter is softened butter mixed with flavorful ingredients. Some versions use herbs, spices, citrus, or roasted garlic, but this simple garlic compound butter keeps the focus on fresh garlic.

Because this recipe uses raw garlic, it is best used as a cooking butter. Add it to hot vegetables, melt it in a skillet, use it for baking, or spread it on gluten-free bread before toasting so the garlic has a chance to cook.

Quick Answer

Garlic compound butter is softened butter mixed with fresh garlic. It can be melted over vegetables, potatoes, rice, tofu, or pasta. Because this recipe uses raw garlic, store it in the refrigerator for up to 4 days or freeze it for longer storage.

Is Garlic Compound Butter the Same as Garlic Butter?

Yes, garlic compound butter is a type of garlic butter. Compound butter simply means softened butter mixed with flavorful ingredients. This version is made with fresh garlic and butter, without herbs, cheese, or extra seasonings.

Ingredients

Butter

Use 2 sticks of sweet cream butter, which equals 1 cup, 8 ounces, or ½ pound. You can use salted or unsalted butter, depending on your preference.

For a vegan garlic butter, use your favorite dairy-free butter sticks or plant-based butter.

Fresh Garlic

Use 16-20 fresh garlic cloves with 2 sticks of butter. This gives the butter a strong, savory garlic flavor. For a milder garlic butter, start with 12-14 cloves.

Fresh garlic works best because it gives the butter a bold flavor and a little natural garlic juice when pressed.

How to Make Garlic Compound Butter

Let the butter soften at room temperature until it is easy to stir with a spoon. Do not melt it. You want the butter soft, creamy, and spreadable.

Separate the garlic cloves from the bulb. Remove the papery skins from each clove.

Press the garlic cloves with a garlic press. Scrape the pressed garlic and garlic juices into the softened butter.

Discard the leftover garlic skins or husks from the press. Do not add those to the butter.

Stir the butter and garlic together until the garlic is evenly mixed throughout.

Use right away for cooking, or portion and store safely in the refrigerator or freezer.

Chef’s Tips

If you love garlic, use the full 20 cloves. If you want a milder flavor, start with less garlic and add more next time.

To make peeling garlic easier, gently press each clove with the flat side of a knife or give it a light tap. You only want to loosen the skin, not smash the clove completely.

For easy freezer portions, scoop the garlic butter into 1-tablespoon or 2-tablespoon portions. Freeze the portions on parchment paper, then transfer them to a freezer-safe bag or container.

This butter is especially good for air fryer vegetables, baked potatoes, grilled vegetables, tofu, pasta, and rice.

No Herbs Needed

This garlic compound butter is made without parsley, chives, rosemary, or other herbs. The flavor comes from fresh-pressed garlic and creamy butter, making it a simple 2-ingredient garlic butter for cooking.

Best Use of Garlic Compound Butter

Garlic compound butter is best for hot foods because the garlic is raw. Use it in a skillet with vegetables, melt it over baked potatoes, stir it into rice, or add it to tofu and pasta.

Add it to hot baked potatoes or mashed potatoes.

Use it to finish grilled corn or roasted vegetables.

Stir it into warm rice or pasta.

Melt it over tofu or edamame.

How to Store Garlic Compound Butter

Store garlic compound butter in an airtight container in the refrigerator and use it within 4 days.

For longer storage, freeze it in small portions. Frozen garlic butter can be added straight to a hot pan, vegetables, potatoes, or rice.

Do not leave homemade garlic butter with raw garlic sitting at room temperature.

Recipes to Use With Garlic Compound Butter

• Air Fryer Vegetables
• Air Fryer Roasted Potatoes
• Crispy Air Fryer Tofu
• Instant Pot Jasmine Rice
• Tofu Fried Rice
• Air Fryer Brussels Sprouts

FAQs for Compound Butter

Can I make garlic compound butter with vegan butter?

Yes, you can use vegan butter or plant-based butter instead of regular butter. Choose a dairy-free butter that softens and melts well.

Is garlic compound butter gluten-free?

Yes, this garlic compound butter is naturally gluten-free when made with gluten-free ingredients.

What are the best uses for Garlic Compound Butter?

Garlic compound butter is best for hot foods because the garlic is raw. Use it in a skillet with vegetables, melt it over baked potatoes, stir it into rice, or add it to tofu and pasta.

Can I use minced garlic from a jar?

Fresh garlic is best for this recipe because it gives the butter a stronger flavor. Jarred garlic can be used in a pinch, but the flavor may be sharper or more acidic.

Can I freeze garlic compound butter?

Yes. Freezing is the best option for longer storage. Portion the butter into small scoops, freeze, and use as needed.

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