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Marinades, Sauces, Rubs & Salsas

Garlic Butter

Excerpted from Feeding the Fire by Joe Carroll and Nick Fauchald (Artisan Books). Copyright © 2015.


Garlic Butter

Recipe Notes

  • Yield: About 1 cup


  • 1/2 pound (2 sticks) unsalted butter, cubed
  • 6 garlic cloves, finely chopped

Recipe Steps

Step 1: In a saucepan, melt the butter over low heat. Add the garlic and cook over medium-low heat for 5 minutes; the butter should simmer gently but not brown. Remove from the heat.

Step 2: Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. The butter can be refrigerated for up to 3 weeks.

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Feeding the Fire

Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. …

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