How To Make Garlic Spread for Bread Recipe (2024)

FAQs

What is garlic butter made of? ›

Butter: This recipe starts with two sticks of plain, softened butter. Garlic: Of course, you'll need fresh minced garlic (a tablespoon, to be exact). Cheese: Parmesan cheese takes this garlic butter recipe up a notch.

Great news: Homemade garlic butter lasts a long time. Stored in the fridge, it'll keep for up to two weeks, while in the freezer it will last up to a year. Just be sure to wrap it well or store it in an airtight container so it doesn't pick up smells from your fridge or freezer.

It can be used as a flavoring agent in marinades, sauces, dressings, soups, stews, and stir-fries. It can also be used as a rub for meats or as a spread on bread and sandwiches. The paste retains the pungent and distinctive taste of fresh garlic, allowing you to easily incorporate its flavor into your cooking.

To make garlic paste, my mom would simply put peeled garlic cloves in a small container, pour in enough olive oil to just cover the cloves, then purée it all in a blender.

Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use.

Garlic bread (also called garlic toast) consists of bread (usually a baguette, sour dough, or bread such as ciabatta), topped with garlic and occasionally olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled until toasted or baked in a conventional or bread oven.

It depends on how you store it and whether or not it's been peeled. A whole, unpeeled garlic head will last quite a while (about six months). An unpeeled clove that has been separated from the head, meanwhile, will stay good for about three weeks. Once you peel garlic, you're going to want to use it within a week.

Shelf Life & Storage:

150 days Maximum Shelf Life. KEEP REFRIGERATED.

From garlic aioli to remoulade and tartar sauces, there are all kinds of dipping sauces and spreads that contain mayo, and Berger says it's best practice to toss them when they're expired.

Similar to garlic purée, this handy form of garlic is available in small jars (find it with the herbs and spices) - 1 tsp of the paste is equivalent to 1 clove of garlic.

Is garlic paste worth it? ›

Garlic paste is more concentrated than fresh garlic, so you don't need to use much to get a good amount of flavor. It still doesn't taste quite as vibrant as fresh cloves, though, and I don't love that it contains salt and oil — I'd rather add that to whatever I am cooking myself.

Garlic paste does generally cook off a lot faster than whole, minced, or sliced garlic, and could become bland after 40 minutes of cooking. Given the long braise, my suggestion would be to figure out a way to introduce the garlic paste later in the cooking ... say, 15 minutes before the chicken is done.

Add garlic cloves and olive oil to the blender jar and blend for 30-45 seconds to make a smooth paste. Scrape down the sides of the blender jar once in between. Store in airtight containers or mason jars and refrigerate for up to a week. Alternatively, add to ice cube trays, cover and freeze for up to 3 months.

Garlic paste is just pureed garlic cloves with a bit of oil that you can keep in the fridge or freezer and use as needed. It's a “trick” that makes it so much easier to cook Indian food daily.

Garlic paste is more concentrated than fresh garlic, so you don't need to use much to get a good amount of flavor. It still doesn't taste quite as vibrant as fresh cloves, though, and I don't love that it contains salt and oil — I'd rather add that to whatever I am cooking myself.

Store-bought garlic puree can often taste bitter and lacks the same strength of flavour as homemade garlic paste. That is why this quick and easy to learn pureed garlic is a great skill to have in your kitchen. You will never need to purchase garlic puree again. Just keep your fridge stocked up with a bulb of garlic.