This simple Thermomix Garlic Parsley Butter is perfect for spreading on freshly baked bread rolls, melting over grilled steak, chicken, or fish, or smothering over corn on the cob.
This delicious flavour booster can be stored in the fridge or freezer and used when needed. It's made with fresh garlic cloves, fresh flat-leaf parsley, and chilled butter.
Did you know you can make butter from cream in the Thermomix? Pop over to my recipe for making butter here. It's so easy and economical, and it's a great way to take advantage of a reduced-price cream that is nearing its use-by date.
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Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the garlic and parsley leaves to the Thermomix bowl.
- Chop until fine, then scrape down the bowl.
- Add the butter.
- Blend until creamy. This takes about 10 seconds on speed 7 with butter chilled from the fridge and less time with butter that has softened at room temperature for a bit.
- Roll the butter out onto some cling film (glad wrap) and roll it into a sausage shape. If you don't have any cling film, you could also wrap it with baking/greaseproof paper.
Top Tips
- Did you know the Thermomix can peel garlic? Check out my blog post on how to peel garlic here.
- I always used fresh parsley as my herb of choice for garlic butter, but you could also use fresh basil, oregano, rosemary, sage, etc., or a mixture of herbs.
Serving Suggestions
The possibilities are endless when it comes to using Thermomix Garlic Parsley Butter. Making your own garlic bread is one of them. You can also add it to soups and casseroles, smother steamed veggies and jacket potatoes, and my favourite way is topping freshly grilled steak.
Storage
Store the garlic parsley butter in the fridge for 1-2 weeks and in the freezer for a month. If it's in a sausage shape, it's so easy to slice off what you need and then put it back in the fridge/freezer for another day.
📖 Recipe
Thermomix Simple Garlic Parsley Butter
This simple garlic parsley butter is perfect for making garlic bread. It also tastes lovely melted over grilled steak or fish.
Ingredients
- 2 medium garlic cloves, peeled
- 4 tablespoons flat-leaf parsley, leaves only
- 200g chilled butter, roughly cubed, see note 1
- pinch of salt (omit if the butter is already salted)
Instructions
- Place the garlic and parsley in the Thermomix bowl and chop for 3 sec/speed 7. Scrape down the sides of the mixing bowl.
- Add the butter and pinch of salt and blend for 10 sec/speed 7. Scrape down the bowl, then mix again if necessary for 5-10 sec/speed 7 until smooth.
- Tip the flavoured butter onto a square of cling film, roll it around the butter to form a sausage shape, and then twist the ends to seal.
Notes
This method is for butter that has come straight out of the fridge. If the butter is already softened, reduce the blending time.
This simple garlic parsley butter is perfect for making garlic bread. It also makes a delicious topping for grilled steak or salmon and can be stirred into soups and casseroles.
Storage
Garlic Parsley Butter can be stored in the fridge for 1-2 weeks or in the freezer for up to a month.
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