See more
Barbecue Butter

Barbecue Butter

Coastal Living JUNE 2008

  • Yield: Makes 1 1/4 pounds


  • 8 garlic cloves, minced
  • 1 pound butter, softened and divided
  • 1/3 cup finely chopped shallots
  • 1 tablespoon paprika
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cold veal stock (optional)
  • 2 tablespoons chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon ground red pepper
  • 1 teaspoon Worcestershire sauce


Combine garlic and 1 tablespoon butter in a microwave-safe bowl. Cover with plastic wrap, microwave on high 2 minutes or until soft, and let cool. Repeat with shallots and 1 more tablespoon butter.

Beat remaining butter at medium speed with a mixer until light and fluffy. Add garlic butter, shallot butter, and remaining ingredients; beat until combined. Form into a 1 1/2-inch-thick log. Chill until firm. (Remaining butter can be stored in the freezer for 1 month.)


Go to Full Version of

Barbecue Butter Recipe