86 garlic butter recipes

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Pan-fried garlic mackerel dredged in egg and seasoned flour, cooked in butter, and finished with fresh lemon juice. A simple 30-minute fish dinner with bold flavor.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

Roast rack of lamb with garlic-parsley persillade crust and pan jus. A restaurant-quality technique with high-heat roasting, deglazing, and a crispy herb breadcrumb finish.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Homemade butternut squash pasta dough made with roasted squash, hazelnut butter, and warm spices. No eggs needed. Shape it into any pasta you like and cook fresh.

Daall-Mepali lentil soup is a Nepali-inspired dal with soft lentils, tomato, onion, and garlic in a spiced paste, served over rice. Vegetarian, warming, and budget-friendly.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Grilled pork schnitzels brushed with a peanut butter, yogurt, honey, and cumin glaze. The nutty-sweet coating caramelizes on the griddle for quick, flavorful cutlets with a satay-style twist.

Turn frozen bread dough into warm, garlic butter breadsticks topped with Parmesan in under 30 minutes. Just slice, bake, brush, and dip into marinara.