What can I use this sauce for?

The possibilities are genuinely endless with this sauce. There isn't a lot that a garlic butter sauce doesn't make better, but here are some of my favourite ideas! - drizzle it over steak - spoon on top of quick, no yeast garlic butter dinner rolls - toss through pasta to make lemon garlic butter pasta - pour over grilled s hrimp - use as a sauce with grilled chicken - make garlic butter potatoes - drizzle over flatbreads for instant garlic bread.

Can I freeze the garlic butter sauce?

I wouldn't freeze the sauce because it won't defrost well - melted butter doesn't act the same as non-melted butter in this way - because melting it essentially separates the solids from the liquid, when you freeze it it will turn out a little grainy in texture which you don't want. You can refrigerate the sauce for up to 1 week and use it in lots of ways, so don't be worried about having too much leftover.

Do I have to use fish sauce?

No, you don't! It will be delicious without it, it just makes it even more delicious. If you're a vegetarian or just don't like or have fish sauce around, then just leave it out.

I don't have any fresh herbs, what else can I use?

You can add dried herbs into the sauce in place of the fresh herbs, but add them along with all the other ingredients, rather than stirring them off the heat. Dried parsley, mint, thyme, rosemary, basil or oregano would work really well here.

Garlic Butter Sauce

Description

This super easy garlic butter sauce takes less than 5 minutes to make and upgrades any dish. Serve with steak, drizzle over potatoes, salmon, prawns, chicken, roasted veggies, toss through pasta or use it as a dipping sauce. You’re going to love it!

Ingredients

Units Scale

125g (1/2 cup) unsalted butter
6 garlic cloves, peeled
1 tablespoon fresh lemon juice
1 teaspoon fish sauce (optional)
1/2 teaspoon salt
2 tablespoons chopped flat-leaf parsley

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Instructions

Prepare the garlic. If you prefer chunkier pieces of garlic, chop them finely with a knife, otherwise, use a garlic press or grate the cloves using a fine grater like a microplane.
Make the sauce. Add 125g / 1/2 cup of butter to a small pan over medium heat and let it melt, stirring. Turn the heat to low and add the garlic, 1 tablespoon of lemon juice, 1 teaspoon of fish sauce (if you’re using it) and ½ teaspoon of salt. Cook, stirring until the garlic is starting to smell deliciously fragrant. This should take 2 minutes. Keep the heat on low and make sure you’re watching the sauce because you don’t want the garlic to burn. You also don’t want the butter to start browning.
Finish the sauce. Remove the pan from the heat and stir through the chopped parsley. And you’re done! It’s now ready to be used however you like. This sauce is gorgeous with steak, fish, and chicken, drizzled over roasted vegetables or tossed through garlic butter potatoes.

Notes

INGREDIENT NOTES: The fish sauce adds a lovely deep, savoury element to the sauce (and I promise it’s not fishy at all), but you can leave it out if you like. Swap the parsley for fresh rosemary, thyme or oregano, or use dried herbs. We’re using unsalted butter so that it’s easier to control the level of salt in the sauce, but you can use regular salted butter. Give it a taste before starting so you know how salty it is, then you can reduce the salt you add if you like.

STORAGE INSTRUCTIONS: Store the sauce in an airtight container in the fridge for 1 week. To reheat, pop in the microwave and heat at 30-second intervals, stirring, until melted.

SERVING SUGGESTIONS: There are so many things you can use this sauce for. I love it with steak, drizzled over chicken, fish, shrimp, or tossed through roasted vegetables or potatoes. It’s also fabulous as a dipping sauce with flatbreads, quick dinner rolls or pita, and delicious for dunking your pizza crusts into!

Prep Time: 2
Cook Time: 2
Category: sauces
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 30g

Keywords: butter sauce, garlic butter,