The recipe for bizarrely delicious garlic butter

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: homemade garlic butter. 

Give me butter and give me garlic and you won't hear from me again. Yes, of course, olive oil onion is also indispensable in the kitchen, but there is really nothing better than the simple pleasure of a thick smear of garlic butter on a warm slice of toast, or melted into many other things. And it's so easy to make.

Because of course you can get started with butter from scratch 4. The shots for people looking forward to the weekend, but it's really no problem to just use a pack of butter from the store for this. If you have a few cloves of garlic, you're basically done with just some salt and pepper, but you can make it as adventurous as you want and add exactly the fresh herbs and spices that you like.

Multipurpose
And what do you put it on and in? The possibilities are endless. On a savory pancake with cheese, just stirred through hot spaghetti (with a splash of the cooking water), with some chopped parsley and chili pepper on top, finally stirred through a pan full of perfectly fried mushrooms or through a pan of quickly and hot fried shrimp, which you already want to eat all at the counter. In short, go wild.

Here's how to make super quick garlic butter

• Let 125 grams of butter come to room temperature.
• Cut the butter into cubes and place them in a medium mixing bowl.
• Grate (for example, on a Microplane) a clove of garlic over it, two if you really love garlic (but grating makes the garlic quite sharp, so we would stick to one for this amount of butter).
• If you want to add herbs like thyme, parsley, and rosemary, chop them finely now and add them to the bowl. Also nice: a teaspoon of smoked paprika powder.
• Season with salt and freshly ground pepper.
• Mash and stir everything together with a fork until well mixed.
• (You can also do these first steps in the chopping bowl of/with your hand blender.)
• Scoop the butter carefully as a large lump onto a piece of plastic wrap or baking paper. Now try to form it into a block or a roll as best as you can and wrap the plastic wrap around it as tightly as possible.
• Place the garlic butter in the refrigerator for two hours. Once it's firm, you can store it in an airtight container for about two weeks. Cut off what you need each time and enjoy this easy peasy little masterpiece, patting yourself on the back.