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This homemade Garlic Butter is a 10minute, 4ingredient recipe that

Instructions. Heat butter in a small saucepan or skillet over medium heat until sizzling. Add minced garlic; cook and stir until tender and mellowed to your liking, 1 to 2 minutes (reduce heat if it starts to brown). Remove from heat and stir in parsley. Season with salt to taste and serve.

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In a small pan set over medium-low heat, add 1 tablespoon of the butter and when it has melted add the grated garlic. Sauté the garlic for about 1 minute. Do not let it brown. Add the remaining butter, garlic powder, salt and pepper and cook only until the butter is melted. Nutrition Information:

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Let it sit for 10 minutes and check it. If your sauce is still too thin, reduce it. To do this, leave the lid off the pan so the liquid can evaporate. Again, the sauce will continue to thicken for a few minutes after you take it off the heat. Check it again and repeat until it's thick enough for your taste.

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Start by heating a few tablespoons of water in a saucepan. When it reaches a simmer, reduce the heat to low, and slowly begin whisking in cubes of cold butter, just about a tablespoon at a time, until the water and melted butter have emulsified and formed a uniform, creamy, and thick sauce. Be sure to keep the heat low — if the sauce boils.

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Instructions. Add the butter, olive oil, and garlic to a small saucepan set over medium heat. Cook, stirring occasionally, until the butter is fully melted and the garlic is fragrant- about 1 minute. Continue to cook for another 2-3 minutes, or until the garlic begins to turn light brown (be very careful not to burn the garlic).

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When it comes to the microwave time and power level, start with a lower power setting and shorter time, such as 50% power for 15 seconds. Check the butter after each interval and stir it to distribute the heat. Gradually increase the time and power level until the butter is fully melted.

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Remember to heat the cornstarch and water mixture for several minutes to cook off the water. For each cup of garlic butter sauce, mix one tablespoon of cornstarch in one tablespoon of cold water. Whisk the cornstarch into the butter. Cook the sauce over low heat until thickened, which should require about five to 10 minutes on the stovetop.

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Melt the butter over medium-low heat, then add the flour when it begins to bubble. Cook until the mixture is light brown. If it starts to turn dark brown, reduce the heat. At this point, it should have a nutty aroma. Add 1 tablespoon of roux into the sauce while gently whisking the roux into the sauce.

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Melt the Butter. Place a saucepan or skillet over medium heat. Add the butter, and let it melt. Add the Garlic. Stir in the minced garlic, and cook it gently in the butter for 2 to 3 minutes, stirring frequently. Be careful not to burn the garlic, or it will be very bitter and ruin the sauce. Add Parsley and Enjoy!

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Stir the mixture until the garlic becomes soft (2-3 minutes). Be sure to watch it closely, as garlic burns easily. Add the seasoning: Remove the butter from the stove. Then, stir in the salt and other desired add-ins, such as pepper and parsley.

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6. Add an egg yolk. Egg yolks are a classic way to thicken salad dressings and custards, but they also work wonders for thickening rich cream sauces. To prevent the egg from scrambling, place the egg yolk in a bowl and slowly whisk in about a cup of the hot sauce. Then, add the tempered yolk mixture to the pot, whisking as you go.

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Add the slurry to the dipping sauce, gravy, or even chocolate sauce, that you want to thicken and stir constantly to prevent lumps from forming. As the mixture heats up, the cornstarch will thicken the liquid, creating a smooth and silky texture. Be careful not to add too much of this ingredient, as it will thicken quickly.

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Using olive oil instead of butter for garlic butter sauce is a great option for those looking to make a vegan version of the sauce. It adds a unique flavor and richness to the dish. To thicken the sauce, you can try adding a cornstarch slurry or reducing it over low heat.

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In a medium pan or small saucepan set over medium heat, melt the butter. Once the butter has melted, add the minced garlic, lemon juice and parsley. Cook for 1-2 minutes until the garlic has softened but take care not to allow it to brown as this will cause a bitter taste. Season the sauce with a pinch of salt and freshly cracked black pepper.

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2. Melt the butter in a small pan over medium heat. 3. Add the minced garlic and salt and cook gently medium-low heat for 1-2 minutes until fragrant. Don't allow the garlic to color. 4. Remove from the heat and stir in the parsley. Alternatively, you could melt the butter in a microwave-safe bowl in the microwave.

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Egg Yolks. Egg yolks can be a magical thickener. Whisk some of the thin sauce into an egg yolk in a separate bowl, then whisk the egg yolk mixture back into the sauce over low heat to let it do its thing. This method is called tempering—it prevents the egg yolk from curdling when stirred into a sauce over heat.