We recently received information from Chef David Shamy of Salt Lake City, about his garlic butter (photo #2).
Ways to use garlic butter follows; but first, some words about Chef Shamy’s products.
CHEF SHAMY GOURMET BUTTERS
Chef Shamy’s line of compound butters, that began as homemade garlic butter, which he gave as gifts to friends and family each holiday season.
The popularity of the garlic butter led him to create a commercial operation, and to expand the line to add sweet and savory flavors to his repertoire.
The line of gourmet butters, Chef Shamy continues to grow.
Asiago & Chives Butter
Black Truffle Butter
Chocolate Butter With Honey
Cinnamon Brown Sugar Honey Butter
European Style Butter With Pink Himalayan Salt
French Onion Butter
Garlic Butter With Parmesan And Basil
Lemon Herb Butter
Strawberry Honey Butter
Vanilla Bean Honey Butter
Flavors “coming soon” including Honey Butter, Blueberry Honey Butter, White Truffle Butter and Steakhouse Butter (which is usually garlic butter with added Worcestershire or other flavor).
The line is gluten-free, kosher and halal; the milk used to churn the butter is RBST-free.
In the fridge: Butter will be good up to 1 year unopened in your fridge. Just keep it wrapped tightly, and ideally in the “butter compartment,” so it doesn’t pick up flavors/odors from other foods.
In the freezer: Butter will keep for up to 2 years frozen. It can be refrozen, so take what you need and put the rest back in the freeze.
On the counter: For people who want their butter to be soft and spreadable, butter will keep on the counter for two days.
According to the USDA, it is safe at room temperature; but after several days at room temperature, it can turn rancid with off flavors.
Some people use a butter bell/crock to keep the butter on the counter. It can keep the butter fresh for 30 days [source].
BUTTER STORAGE TIPS
USES FOR GARLIC BUTTER
Garlic butter may be the most popular compound butter.
The list of foods on which both garlic and butter belong on is very long. That’s why this compound butter belongs in your refrigerator, for frequent use.
Toast and biscuits
Porridge (grits, Cream Of Wheat)
Baked and mashed potatoes
Corn on the cob
Grains and vegetables
Grilled steak garnish (a pat on top melts into a sauce)
Sauces (photo #5)
Shrimp scampi (photo #4) and other grilled seafood (photo #6)
Lunch & Dinner
Crostini (photo #3)
RECIPE: GARLIC HERB BUTTER
Herbs add an extra hit of flavor to garlic butter (photo #7). You can use chives, flat-leaf parsley or an herb that pairs with your recipe.
You can also add a hit of heat with chili flakes or minced jalapeño, or personalize your butter with other spices.
1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh herbs
2 tablespoons minced shallot or chive
2 tablespoons fresh lemon juice
1/2 teaspoon fresh minced garlic (more to taste, but try a smaller amount first)
1 teaspoon salt
1/4 teaspoon black pepper
1. PULSE all ingredients in a food processor until smooth. To melt for a recipe, place it in a microwave-safe dish or small pitcher and melt, stirring every 30 seconds. Otherwise…
2. COVER tightly and refrigerate until ready to use.
> HOW TO MAKE COMPOUND BUTTER
> THE HISTORY OF BUTTER
> THE DIFFERENT TYPES OF BUTTER
Broccoli Rabe Garlic Bread
Classic Garlic Bread
Garlic Bread Crostini
Mussels In Garlic Butter
RECIPES WITH GARLIC BUTTER
 So pretty, so tasty: different compound butter flavors (photo © She Knows).
 Chef Shamy’s garlic butter (photo © Chef Shamy).
 Crostini with garlic butter: simple, crunchy, delicious (photo © DeLallo).
 Shrimp Scampi, cooked in garlic butter, atop polenta (photo © Good Eggs).
 Steamed mussels in melted garlic butter (photo © Mackenzie Ltd).
 Roasted sea bass with a pat of garlic butter (photo © WKNO-FM).
 Garlic herb butter (photo © Brown Eyed Baker).