Garlic Butter

Many think it is a mere combination of garlic and butter. But I always try and add a few other stuff to make things more flavorful.

This "spread" is quite versatile. I spread it one bread then toast them to make garlic bread. On occasion, I smear it on cuts of meat or seafood then bake it, much like the French baked escargots. For quick sides, you can melt spoonfuls of this compound to saute some cut or precooked veggies.

I used up three whole heads of garlic, peeled and chopped. This makes for a very strong garlicky paste. You can use two or even one head if you want it milder. I also added some chopped parsley both for color and flavor. I used flat-leaf parsley as it gives a more herb-y flavor that curly-leaf parsley.

In a blender or mixer, beat one cup of butter. Add in the chopped garlic and chopped parsley. Mix well. Slowly add in 1/2 cup extra virgin olive oil. This will make the mixture spreadable and of course, healthy. Season with salt and pepper.