Make this irresistible and super simple homemade Garlic Butter Sauce with its rich garlicky taste and easy 5-minute prep. Perfect for pasta, seafood, steak or veggies.
This 5-minute butter sauce with garlic is made with just a few basic ingredients that you probably already have at home.
I love how it elevates dishes from steamed veggies to chicken, fish, shrimp, chicken and even lobster tails.
If you’d like a creamy version, try my Garlic Parmesan Sauce.
What You Need for this Easy Garlic Butter Sauce Recipe
Check out what to gather to make a batch of this scrumptious sauce:
Garlic Butter Sauce Ingredients
- Butter: I recommend unsalted butter as it allows you to control the seasoning.
- Garlic: Use fresh garlic cloves – the fresher, the better.
- Salt and black pepper: This sauce is simple but needs to be seasoned well for best results.
- Parsley: Use fresh parsley for the best flavor in this sauce.
Substitutions and Variations
Check out how to change this base recipe up a little:
- Dairy-free version: Substitute with margarine or a plant-based butter for a dairy-free option.
- Seasonings: Experiment with different herbs like minced tarragon, thyme, rosemary or basil.
- Spicy: Add a pinch of red pepper flakes or paprika for a hint of spice.
- Creamy garlic parmesan sauce: Stir in grated Parmesan cheese to the sauce for a rich, creamy texture and added umami flavor.
- Lemon garlic butter sauce: For a bright, citrusy twist, add a squeeze of fresh lemon juice and lemon zest to the sauce. Perfect to drizzle over seafood or grilled chicken.
Tools to Grab
You’re just going to need to grab a saucepan and you’ll be ready to roll.
How to Make Garlic Butter Sauce: An Easy Guide
Here’s how to make your own classic butter sauce with garlic:
Heat the butter
In a small saucepan, gently melt butter over medium heat until melted.
Sauté the garlic
Add the minced garlic and sauté for 1-2 minutes, stirring continuously, until fragrant.
Flavor the butter
If desired, remove the pan from the heat and season with 1/4 tsp kosher salt, 1/8 tsp pepper, and parsley. Adjust the seasoning to your preference.
Make Ahead and Storage
Prepare the garlic butter sauce as directed, allowing it to cool slightly after cooking.
- Transfer the sauce to an airtight container or a small bowl covered with plastic wrap. Store in the refrigerator for up to 1 week.
Freezing
For longer storage, the sauce can also be frozen.
- Pour it by tablespoons it into an ice cube tray and freeze until solid before transferring to a freezer-safe container or zip-top bag.
- Freeze for up to 3 months.
- To reheat, thaw on the counter to use softened butter on steaks, or melt it again in a small saucepan.
Reheating Garlic Butter Sauce
To reheat, gently warm the sauce in a small saucepan over low heat, stirring occasionally until heated through.
Alternatively, microwave the sauce in short intervals, stirring in between, until warmed to your liking.
How to Serve this Garlic Butter Sauce recipe
Serve your sauce drizzled over a simple pasta, grilled vegetables like these pan-fried asparagus.
- Try it over bread, like my soft Turkish bread.
- It’s a lovely sauce with plain grilled chicken or flat iron steak.
- Serve it as a garlic butter dipping sauce with poached or pan-cooked shrimp in it.
- Spoon it over a pizza crust for a simple base.
Common Mistakes When Making Garlic Butter Sauce
These are 5 easy-to-make mistakes with this luscious garlic sauce recipe:
- Burning the garlic: Cooking garlic over high heat or for too long can cause it to burn quickly, resulting in a bitter taste. Cook garlic over low to medium heat, stirring constantly to prevent burning. Remove from heat as soon as it becomes fragrant.
- Using unsalted butter only: Using unsalted butter without adding enough salt can result in a bland sauce. Use salted butter or adjust the seasoning with salt to enhance the garlic and butter flavors.
- Adding garlic too late: Adding minced garlic too late in the cooking process can result in raw or undercooked garlic flavor.
FAQs About Garlic Butter Sauce
Just skimming through? Here are a few key takeaways:
Garlic butter sauce is traditionally made with butter, which is a dairy product. Use a plant-based butter substitute for a vegan version and ensure any added ingredients are vegan-friendly.
The amount of pasta this garlic butter sauce can coat depends on personal preference and how much sauce you like on your pasta. Generally, this recipe should be enough to coat about 8 ounces (half a pound) of pasta. If you prefer your pasta saucier, you might want to use a bit less pasta, around 6 ounces.
If your sauce separates, it may be due to overheating or not enough emulsification. Whisk vigorously while heating or add a small amount of cold butter to help bring it back together.
Yes, you can substitute garlic powder for fresh garlic in this recipe. Use about 1/4 to 1/2 teaspoon of garlic powder per clove of fresh garlic, adjusting to your taste.
To prevent burning, cook the garlic over low to medium heat and stir constantly. Garlic burns quickly, so keep a close eye on it and remove from heat as soon as it turns golden brown and fragrant.
Other Sauce Recipes You’ve Got To Try
Exploring sauce recipes? Check out these reader favorites:
- The Best Meat Sauce
- Creamy Lemon Sauce (for Lobster Ravioli)
- Lamb Ragu
- Crockpot Spaghetti Sauce
- Butternut Squash Pasta Sauce
- Beet Pasta Sauce
- Mushroom Pasta Sauce
- Penne Alfredo Sauce
- Basil Pesto
Easy Garlic Butter Sauce (Foolproof, 3-Ingredient Recipe!)
Video
Ingredients
- 10 tbsp unsalted butter
- 3 cloves garlic minced
- Salt and pepper to taste
- 1 tsp dried parsley or 1 tbsp fresh parsley minced
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the minced garlic and cook until fragrant, about 1-2 minutes, stirring constantly.
- Remove from heat and season with about 1/4 tsp kosher salt, 1/8 tsp pepper, and parsley if using. Adjust seasoning to taste.
- Serve immediately or keep warm until ready to use.
Notes
Serve over pasta, steamed vegetables, or use as a dipping sauce for bread. If you don’t have lemon juice, a splash of white wine or vinegar can be used as a substitute. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. The lemon juice adds a nice brightness and balances the richness of the butter. However, it’s optional. If you prefer a straightforward garlic butter flavor, you can omit it. The sauce will still be delicious without it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy and yummy!