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Garlic Butter

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 large cloves of garlic
  • A handful of fresh parsley chopped
  • 100 g butter softened
  • 1 tbsp chopped chives (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

184kcal

Energy (kJ)

768kJ

Protein (g)

0.4g

Carbohydrate incl. fibre (g)

0.9g

Carbohydrate excl. fibre (g)

0.8g

Sugar (g)

0.1g

Fibre (g)

0.1g

Fat (g)

20.3g

Saturated fat (g)

12.8g

Unsaturated fat (g)

6.0g

Monounsaturated fat (g)

5.3g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.8g

Cholesterol (mg)

54mg

Sodium (mg)

4mg

Salt (g)

0.01g

Vitamin A (IU)

858IU

Vitamin C (mg)

4.3mg

Calcium (mg)

14mg

Iron (mg)

0.20mg

Potassium (mg)

30mg

Total

734kcal

3071kJ

1.8g

3.7g

3.1g

0.3g

0.6g

81.3g

51.4g

24.1g

21.1g

3.1g

3.3g

215mg

18mg

0.04g

3431IU

17.1mg

56mg

0.80mg

120mg


  • 1 Place the butter in a mixing bowl and beat until soft. Add the crushed garlic and the herbs and blend well together.
  • 2 Tip onto a piece of baking parchment of cling film and wrap around the butter to form a sausage shape. The butter can be stored in the fridge for 3 days or up to a month in the freezer.