How to make
Traditionally, garlic butter for culinary use is prepared by melting ordinary butter and adding crushed garlic and if desired, various herbs.
I do it without melting it, I just leave it at room temperature, so that the butter can soften. This way the aromas in it do not change and stay fresh.
I put it in a bowl and grated the fragrant lime peel on it. I squeezed 4 tbsp. from citrus juice.
I add salt and black pepper and crushed garlic. If you don't have a mortar or press, you can use a citrus grater, the same one you used to grate the lime peel. It is fine and almost makes garlic into a paste.
Finally, I added dried, crushed coriander leaves - somehow they always go hand in hand with lime, but you can add parsley.
I have explicitly written that coriander leaves should be dried, otherwise its aroma is stronger and would overpower everything else.
Mix all of the ingredients well until a creamy and homogeneous mixture is obtained.
I put it in molds or small boxes in the fridge and it sets that way and takes the shape of the mold.
Lime garlic butter is great for spreading on toasted slices of bread, sandwiches and crackers, as well as for cooking/roasting chicken, fish and pork.
It is also very tasty if you use it to flavor roasted vegetables and especially potatoes.
Enjoy your meal!
