In fact, butter and garlic sauce are the perfect complement to enrich the flavors of various types of dishes. With just a few ingredients that you definitely have in your kitchen cupboard, you can make a delicious serving of sauce to pour over pasta or dip into a variety of seafood preparations. For example, the classic butter and garlic sauce is delicious as a dip for crab or lobster stew. If you want a more filling variant, try combining butter cream and garlic sauce with pasta! Prefer a sour taste? Why not try mixing some lemon juice in it and serving it with your favorite dishes?
Ingredients
Butter and Garlic Sauce for Dipping
- 80 grams of butter
- 1 clove garlic, crushed (mash briefly with a pestle)
- 1/4 tbsp. dried basil leaves
- 2 tsp. dried oregano
For: 80 ml of sauce
Cream Butter and Garlic Sauce
- 2 tbsp. butter
- 2 cloves garlic, chopped
- 2 tbsp. flour
- 180 ml chicken stock, beef stock or vegetable stock
- 180 ml milk
- 2 tsp. parsley powder
- Salt and pepper to taste
For: 6-8 servings of sauce
Butter, Garlic and Lemon Sauce
- 200 grams of butter
- 1 tbsp. minced garlic
- 2 tbsp. fresh lemon
- 1 tsp. ground black pepper
- 2 tsp. dried coriander leaves
For: 8 servings
Step
Method 1 of 3: Making Butter and Garlic Sauce for the Dip
Step 1. Melt the butter
Put 80 grams of butter in a small saucepan, melt over low heat. Don't melt the butter over high heat so the hot butter won't splatter and burn easily.
You can use unsalted or salted butter to practice this recipe. Make sure you don't replace butter with margarine or other butter substitutes that have been mixed with oil and water
Step 2. Saute the garlic
Peel a clove of garlic and crush it with the back of a knife or crush it. Add the garlic to the melted butter, sauté for 1-2 minutes over low heat.
Onions are ripe when they turn brown in color and smell good
Step 3. Add the spices
Add 2 tsp. dry oregano and 1/4 tsp. dried basil leaves; stir well. Serve the sauce while it's warm, as the butter will separate from the rest of the sauce when it's cold.
To enrich the color of the sauce, you can also use fresh herbs such as 4 tsp. chopped fresh oregano and 1/2 tsp. chopped fresh basil
Method 2 of 3: Making Cream Butter and Garlic Sauce
Step 1. Melt the butter and sauté the garlic
Add 2 tbsp. butter in a medium sized saucepan. Add 2 tbsp. minced garlic in a pan with butter. Turn on the stove over medium heat; Cook until butter is melted and garlic is cooked.
In this process, you'll be melting the butter and sautéing the garlic at the same time
Step 2. Add the flour
Add 2 tbsp. Pour the flour into the saucepan, mix well until the flour is fully combined with the butter and garlic for 1 minute.
The sauce should immediately thicken and have a paste-like texture
Step 3. Pour the liquid
While stirring the flour mixture and butter mixture, slowly pour 180 ml of stock and 180 ml of milk into the saucepan. Keep stirring until the sauce boils and the texture thickens.
If the sauce clumps, try processing it in a blender or food processor until it's smooth and thick
Step 4. Season and serve the sauce
Turn off the heat and add 2 tsp. dry parsley into it. Season the sauce with salt and pepper to taste; Serve the sauce with your favorite pasta!
If you want to use spices, try adding 4 tsp. chopped fresh parsley
Method 3 of 3: Making Butter, Garlic and Lemon Sauce
Step 1. Melt the butter and sauté the garlic
Add 1 tbsp. butter in a medium sized saucepan. Add 1 tbsp. minced garlic in a pan with butter. Turn on the stove over medium heat; Cook until butter is melted and garlic is cooked.
The garlic should turn slightly brown in color as it cooks
Step 2. Add the remaining butter
Add 15 tbsp. butter, reduce heat; Stir well until the butter is completely melted (about 1-2 minutes).
Step 3. Add the lemon juice and various spices that you have prepared
Squeeze a fresh lemon to make 2 tbsp. lemon juice, pour into the sauce. Also add 1 tsp. ground black pepper and 4 tsp. fresh coriander leaves. Cook the sauce over low heat and allow the buttery flavor to fully absorb for about 10 minutes.
- Let the sauce sit until the pulp settles or use a sieve to separate the sauce from the pulp.
- Serve the sauce as a dip for various seafood preparations or pour it over your favorite pasta.
