Having ready made garlic butter (margarine really) on hand is a staple in our house. It's practical, easy and cheap to make, and can be kept in the fridge for a month or more, ready for whenever it's needed. I've used it to make garlic bread and as an add-in to mashed potatoes or steamed veggies. Once I used it as a rub over a leg of lamb with crushed rosemary mixed in and that was wonderful.
I use Becel margarine, but any kind of margarine will do I suppose, and when the container is 2/3 empty I spoon in a heaping teaspoon of minced garlic and half a teaspoon of dried parsley flakes. Whip it together with a fork and you're done. I put in the parsley to keep it looking different from the regular margarine used for toast, etc.
I don't think garlic and jam would go together too well. LOL I have a piece of masking tape on the top of the lid clearly marked "garlic butter".
Several of my friends have adopted this tip and they too are pleased to use such a simple homemade garlic spread.
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Garlic Butter is made with "butter" not margarine. I 'm sorry but I don't eat margarine because it have too many chemicals, preservatives, etc that make it unhealthy.
Becel® or Butter? There's a big fat difference.
Which one should you choose? Every food choice has to be considered in context of your diet as a whole and that all fats should be eaten in moderation. Becel® has 80% less saturated fat than butter and no trans fat. But also remember that not all fats are created equal its not just the quantity, but also the type of fat you consume that you need to pay attention to. For example, a healthy diet low in saturated and trans fats may reduce the risk of heart disease. Becel® is low in saturated and trans fat. In fact, it has 80% less saturated fat than butter, and is also trans fat-free, cholesterol free, and a source of omega-3 polyunsaturates. Butter isn't.
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