自製奶油香蒜醬 
Homemade Garlic Butter
If you're worried about using aluminum foil, you can also portion it out in an ice cube tray before freezing (probably a good idea).
Homemade Garlic Butter
If you're worried about using aluminum foil, you can also portion it out in an ice cube tray before freezing (probably a good idea).
Cooking Instructions
- 1
Before the parsley dies from the cold weather, pick a bowlful, wash it, remove the stems, and put the leaves in a food processor. If you don't have that much parsley, it's okay to use less or even dried parsley since it's just for yourself 😝
- 2
Next, add the softened butter, minced garlic, diced onion, lemon juice, black pepper, and salt into the food processor.
- 3
Blend for a few seconds, then let the processor rest while you mix the ingredients slightly. Continue until it becomes a lump of garlic butter.
I wrap it in aluminum foil and store it in the freezer. When I want to use it, I cut off a piece. If refrigerated, use it up quickly 👍
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