For a dairy-free alternative, try margarine. Olive or coconut oil can also be used. Coconut oil has a very strong coconut taste, and olive oil is liquid so it will not become whipped and fluffy.
Garlic powder can be used instead of fresh garlic. Substitute one to two teaspoons of garlic powder.
Rosemary, parsley, and thyme all go well with butter. Basil or sage could also be used. For an extra decadent garlic butter with some zing, add one-quarter cup of Parmigiano-Reggiano cheese. To add heat, add chili flakes or powder.
While butter can safely be stored on the counter, unused garlic butter should be refrigerated. Garlic-in-oil is best used immediately, but unused portions must be refrigerated and should be used within a week to prevent botulism. Garlic butter can be spread on bread, toast, corn on the cob, burgers, or anything else. Substitute garlic butter for any savory recipe that calls for plain butter to add some extra zip, such as scones or biscuits, cream sauces, or to cooked vegetables.
Put the butter in a heavy-bottom saucepan. Heat on medium until it’s melted. Turn down the heat, and keep on a low boil until the top layer begins to froth and foam. Skim off the foamy layer with a spoon. What’s left in the pan will be a liquid layer of butterfat in the middle, and the separated milk solids on the bottom. Continue heating on low until the milk solids begin to turn a light brown. Remove from the heat. Gently pour out the liquid into a separate saucepan, being sure the leave the milk solids in the bottom of the saucepan. If you have a strainer and cheesecloth, strain the liquid butterfat into the new saucepan. Discard the milk solids or keep them to add into gravy, mashed potatoes, or other recipes.
You can use garlic powder instead of fresh garlic, and you can add any of the extra herbs or spices according to your taste. Cooking oils (like olive) can be substituted for the clarified butter at this stage, but be warned that different oils have different smoke points. Always start with less garlic than you need. You can always add more later if you need to!
Strain out the herbs and garlic before use if you like, or leave them in for texture and additional flavor. The garlic butter sauce can be brushed on meat, fish, tofu, or vegetables, drizzled on bread, or used as a fondue sauce.
