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  • Elizabeth Ketcham Kheder

Garlic Butter

Have you ever gone to a Middle Eastern restaurant and been served the most heavenly tasting garlic butter with hot bread? Well, we have a recipe to bring that heavenly garlicky goodness to your own table...and it's easy! Here's what you'll need.


  • 1/2 a liter of milk

  • 1/2 a cup of vegetable oil

  • 1/4 cup of lemon juice (if you have citric acid, add a 1/2 teaspoon to the 1/4 cup of lemon juice)

  • 1 tablespoon salt (add more if you taste it and feel like it needs more)

  • 4 garlic cloves

  • 65 grams of cornstarch (about 3 full tablespoons if you don’t have a scale)


  • In a pan, mix half of the milk amount (¼ liter) with the cornstarch while the milk is still cold. Whisk it well, put it on medium fire, and continue whisking until the milk comes to a boil. You will have a thick pasty texture by now.

  • Empty it onto a thin cookie sheet and let it cool down before you proceed.

  • When it cools down, cut it into squares (about 2 inches wide) so that you can put them into the food processor easily.

  • In your food processor, add the rest of the milk (¼ liter), the 4 cloves of garlic, and the salt. Mix it until everything is homogenous and the garlic cloves are finely ground.

  • Empty the food processor and set the garlic/milk mix aside.

  • Now in the empty food processor, put the cut squares of milk/cornstarch and mix it until they’re finely chopped.

  • Start adding the garlic/milk slowly (you only want a thin stream of the garlic/milk being added through the mixer hole as it’s mixing).

  • Add the oil in the exact same manner that you added the garlic/milk (a very thin stream of oil through the mixer hole as it's mixing).

  • Now do the same with the lemon (already combined with the citric acid if you have it).

  • Let it mix well until you get a creamy consistency, like a creamy hummus.

  • Finally, put it in the fridge for 2-3 hours and it will set up.

Garlic butter goes well with bread, meat dishes, or a combination of the two!

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