Butter with garlic and dill

Name: Butter with garlic and dill - Catrina H.
Ingredients: 200 g butter; 1 head of garlic; 1 small onion; 1/2 teaspoon oil; 1 bunch of dill (parsley can be used instead of dill); pepper

Diverse - Butter with garlic and dill by Catrina H. - Recipia

Garlic and dill butter is easy to prepare and can be made in advance, then stored in the refrigerator for use with steaks. The garlic is steamed for a few minutes before blending, making it more suitable for a smooth paste alongside butter, onion, and dill. In the end, you get a flavorful, creamy butter that can be used as needed, without having to prepare the sauce separately each time. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: 5 minutes for garlic Servings: not specified; the resulting amount depends on how the butter is used Difficulty: easy Recipe type: flavored butter for steaks Ingredients 200 g butter, softened at room temperature 1 head of garlic 1 small onion 1/2 teaspoon oil 1 bunch of dill Pepper, to taste Dill can be replaced with parsley. Preparation method 1. Leave the butter at room temperature until it softens. It will be easier to blend in this state and will combine better with the other ingredients. 2. Peel the head of garlic and cut the cloves in half. 3. Place the garlic in a metal strainer. Set the strainer over a pot of boiling water, so the garlic is steamed. 4. Let the garlic steam for 5 minutes. After this time, lift the strainer off the pot. There's no need to leave it longer, as it will be blended afterward. 5. Place the butter in the bowl of a hand mixer. Add the onion and prepared garlic. 6. Blend until the ingredients start to combine and the onion and garlic are minced. 7. Add the dill, oil, and pepper to taste. Blend again until the dill is well chopped and the mixture becomes a smooth paste. 8. Transfer the flavored butter to a clean jar. 9. Store the jar in the refrigerator. For longer storage, the butter can be placed in the freezer. A few things matter for the final texture. The butter should be soft but not melted. If it is melted, the mixture will not have the same creamy consistency. Additionally, the dill should be blended enough to distribute well throughout the butter, not just broken into large pieces. Why I make this recipe often It's a simple way to have flavored butter for steaks on hand. It stores easily in the fridge and requires no preparation at serving time. The garlic, onion, and dill give the butter a well-defined flavor, and the recipe can also be made with parsley when it's more readily available. Tips Use the butter after it has softened at room temperature. This way, the mixer will turn it into a smoother paste more easily. Cut the garlic cloves in half before placing them in the strainer. This prepares them for blending, and the steaming time remains short. Add the pepper gradually, to taste. The amount is not fixed in the recipe, so it's better to adjust it at the end. Blend until the dill is well chopped. If you stop too early, the butter will have larger pieces of herbs and vegetables. Substitutions Dill can be replaced with parsley, as indicated in the original recipe. The other ingredients remain the same: butter, garlic, onion, oil, and pepper. Variations The recipe can be made with either dill or parsley, depending on your taste and what herbs you have on hand. There's no need to change the other ingredients for this substitution. For a simpler version, you can keep the same combination of garlic, butter, and herbs without altering the preparation method. The important thing is to blend the ingredients until a smooth paste is obtained. Serving ideas This flavored butter is recommended for steaks. It is placed on the meat when served, in the desired amount. It can be stored in a jar and used gradually, making it practical when preparing multiple meals. Since the recipe is intended to be served with steaks, the garlic and herb flavor remains the main element. The butter can be taken out of the refrigerator before use to soften, just like at the beginning of the preparation. Frequently Asked Questions 1. Why is the garlic placed in a strainer above boiling water? The garlic is steamed for 5 minutes before being blended with the butter and onion. This is the step specified in the recipe and must be done before preparing the paste. 2. Can I use the garlic without cutting it in half? The recipe specifies that the garlic should be peeled and cut in half before being placed in the strainer. It is recommended to keep this step to follow the original preparation. 3. Can I replace the dill? Yes. Dill can be replaced with parsley. The amount specified in the recipe is one bunch of herbs. 4. How long does the butter last? The recipe indicates storing it in the refrigerator, and for longer storage, in the freezer. No exact number of days or months is specified, so it is prudent to check it before use and not to keep it longer than you consider safe for the butter and ingredients used. 5. Can the butter be used immediately after preparation? Yes, the butter is ready once all the ingredients have been blended into a smooth paste. If stored in the refrigerator, it will become firmer and can be left out at room temperature for a bit before serving. Nutritional values The values below are estimates for the entire amount of flavored butter and depend on the type of butter used, the size of the head of garlic, the onion, and the actual amount of dill. Since no exact number of servings is established, it is not possible to calculate the value per serving accurately. For the entire recipe, the estimate is approximately: Calories: 1,600-1,700 kcal Fat: approximately 170-180 g Protein: approximately 5-8 g Carbohydrates: approximately 20-30 g Fiber: approximately 3-5 g The majority of the calories come from the 200 g of butter. The garlic, onion, and dill contribute smaller amounts of carbohydrates, fiber, and micronutrients, while the half teaspoon of oil adds a small amount of fat. Storage and reheating Place the flavored butter in a jar and keep it in the refrigerator. For longer storage, the jar can be placed in the freezer, as indicated in the recipe. The butter does not need to be reheated. Before serving, if it is too hard, let it sit at room temperature until it softens enough to be used. There is no need to heat the entire amount; you can take only what you need for the prepared steak.

Butter with garlic and dill

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