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Homemade Garlic Butter: Quick, Creamy & Delicious

Inmaakrecepten, recipes

Garlic butter is one of those classics everyone knows, yet surprisingly few people actually make it themselves. Such a shame, really, because once you try it, you immediately realize how big the difference is.
Homemade garlic butter is softer, creamier, far more aromatic and just… downright divine. The store-bought version always tastes a little bland afterwards.

And the best part? You only need a few ingredients, and your little jar is ready in five minutes. Perfect for a BBQ, with grilled vegetables, on a crispy piece of French bread, or simply to give your favorite dishes that little extra boost.

In our kitchen, it has become a real staple. Sometimes I still buy a ready-made roll — just to save a little time — but every single time I regret it. The flavor never comes close to the one you make at home.

What Does Garlic Butter Go Well With? (Short answer: almost everything)

Garlic butter is incredibly versatile. Here are a few of our favorites:

  • At the BBQ
    On roasted meat, a baked potato, or on baguette slices you briefly toast on the grill. Homemade garlic bread is honestly the best!
  • With shrimp
    We always fry shrimp in a generous chunk of garlic butter. The butter melts instantly and becomes a wonderful little sauce.
  • With pasta and casseroles
    Especially with lasagna — a piece of bread with garlic butter is perfect for scooping up the sauce.
  • With grilled vegetables
    Try it with grilled zucchini or mushrooms. So simple, so good.
  • In mashed potatoes
    Add a small knob, let it melt, and the smell alone will make your mouth water.

Once you have garlic butter in the house, you’ll start adding little knobs of it to everything.

Salted or Unsalted Butter?

A lot of people wonder which butter works best. Here’s the quick version:

  • Using salted butter?
    Then you usually don’t need to add any extra salt.
  • Using unsalted butter?
    Add a tiny pinch of salt — it really lifts the garlic flavor.

Saltes or unsalted doesn’t really matter, but make sure you use a good quality butter. Real butter made from raw milk or cream.

Homemade Garlic Butter: The Recipe

Preparation time: 5 minutes

Ingredients

  • 100 g soft, good-quality butter (about 7 tablespoons or 3.5 oz)
    (Salted or unsalted — see tip above)
  • ½ clove fresh garlic
  • 1 tablespoon fresh chives
  • Pinch of salt (only if using unsalted butter)
  • Optional: chive flowers for color and extra flavor

Tip: If you don’t have fresh garlic, garlic powder works fine. Use a little less (about ¼ teaspoon) and taste as you go.

How to Make It

  1. Let the butter come to room temperature.
    This makes everything much easier. Mixing cold butter is a battle you won’t win.
  2. Peel the garlic clove and cut it in half.
    Fresh garlic is strong — half a clove is usually enough. Press it through a garlic press.
  3. Finely chop the chives.
    Kitchen scissors work wonderfully here, but a regular knife is perfectly fine.

4. Mix everything together:

  • the soft butter
  • the pressed garlic
  • the chives
  • a small pinch of salt (if needed)

Use a fork or small spatula. Taste and add more chives or salt if you like.of zout toe.

5. Finish with chive flowers.
Pluck the small purple blossoms from the stem and mix them into the butter.
Keep a few aside for garnish — they look beautiful on the table.

How to Store Homemade Garlic Butter

Garlic butter keeps for about one week in the fridge.
I store mine in a small jar with a tight-fitting lid.

Want to keep it longer?

Freezing Garlic Butter

Roll the butter in parchment paper and shape it into a log, just like the store-bought versions.
Slice it into coins and freeze them individually.

Then you simply take out one slice whenever you need it.
Perfect for shrimp or when you want to brighten up a quick meal.

Variations

Garlic butter is a base recipe you can personalize endlessly. Here are a few delicious ideas:

1. Garlic Herb Butter

Add extra herbs like:

  • parsley
  • tarragon
  • thyme
  • oregano

Perfect for BBQ or grilled chicken.

2. Garlic Butter with Lemon

Add a bit of lemon zest and a few drops of lemon juice.
Fresh, aromatic, and fantastic with fish or shrimp.

3. Garlic Butter with Paprika & Chili

  • ½ teaspoon paprika powder
  • pinch of chili flakes

Amazing on grilled corn, eggplant, or a nice steak.

4. Garlic Butter with Parmesan

Add a small tablespoon of finely grated Parmesan.
Perfect on baguette in the oven — instant garlic toast.

Frequently Asked Questions

Can I use garlic powder?

Yes! Just use a bit less and taste as you go. Garlic powder is milder but adds a lovely deep flavor.

Can I make garlic butter lactose-free?

Absolutely! Use a good lactose-free butter or margarine.
The texture becomes a bit softer, but the taste stays great.

What kind of garlic works best?

Fresh garlic has the most intense flavor.
Older garlic is milder and sometimes a little sweeter — also tasty, but less pronounced.

Final Thoughts

Whether you’re hosting a BBQ, frying shrimp in a pan, or simply want to brighten up a weekday dinner: a small knob of homemade garlic butter makes everything better.
And the best part? Your house instantly smells like a chef just passed through your kitchen.

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A bowl of homemade garlic butter topped with fresh chives and purple chive flowers, with the text 'GARLIC BUTTER' overlaid, and a caption about making it in 5 minutes.

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Homemade Garlic Butter: Quick, Creamy & Delicious

Make your own creamy homemade garlic butter in just 5 minutes! Perfect for BBQ, pasta, shrimp, grilled veggies, or garlic toast. Includes storing, freezing tips, and tasty variations.

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Sweet and Tangy Fig Vinegar: A Delicacy for Your Kitchen

Canning & Preserving, Inmaakrecepten

This sweet and tangy fig vinegar is a true delicacy. It tastes just like the premium versions you find in high-end delicatessen shops. With its refined balance of sweet and sour and its rich, fruity depth, it’s the perfect finishing touch for salads, vinaigrettes, grilled vegetables, or even a cheese board.

As a student, I often wandered into Oil & Vinegar in December, searching for unique Christmas gifts. There was always a table full of glass carafes containing colorful vinegars: strawberry, mango, passion fruit… and my favorite, fig. I never knew vinegar could taste that good!

The only downside? The price tag. So when I finally had a generous harvest from my own fig tree a few years ago, I knew exactly what I wanted to try: making my own fig vinegar.

My first attempt was simple—just figs and vinegar. Sounds logical, right? Sadly, the flavor was far too sharp and not at all what I had hoped for. Attempt number two involved adding a bit of sugar, which was already better. Eventually, I discovered that the secret lies in using enough sugar to bring out the full, fruity, luxurious fig flavor I loved so much. With this recipe, I get incredibly close to the version from the delicatessen shop—only now I get the joy of making it myself (and it’s much cheaper too).

Which Vinegar Should You Use?

For this recipe, I use white wine vinegar and combine it with a homemade fig syrup base. This results in a beautifully balanced combination of sweetness and acidity. Your choice of vinegar will greatly influence the final flavor, so pick one you genuinely enjoy. To keep the color bright and elegant, a white vinegar works best. White balsamic vinegar is also a wonderful option and has a slightly fruitier undertone.

The Magic of Ripe Figs

Fresh figs are one of the most delicate fruits that exist. They don’t transport well, spoil quickly, and have only a short picking window. Anyone with a fig tree knows this all too well: once they’re ripe, you have to work fast. They can be kept only a few days before turning soft or bursting.

For this recipe, it’s essential that the figs are truly ripe, as this gives the vinegar its deep fig flavor. Even overripe figs—those too soft or too sweet to eat fresh—are perfect for making vinegar or syrup. Nothing goes to waste, and the flavor becomes richer, deeper, and more complex.

At the bottom of this post, you’ll find links to other fig recipes to try.

How to Recognize a Ripe Fig

A ripe fig can often be recognized by the little drop of sap at the opening on the bottom of the fruit, or by the skin starting to crack as the fruit swells. For this recipe, you can also use bruised or very soft figs. They may not be suitable for eating out of hand or drying, but they are ideal for fig jam, fig butter, or this delicious fig vinegar.

Eigen vijgenoogst

Fig Vinegar Recipe

Ingredients (makes about 1 cup / 250 ml)

  • 500 g fresh figs (about 1.1 lbs)
  • 100 g sugar (about ½ cup)
  • 125 ml white wine vinegar (about ½ cup)

Equipment

  • A sieve lined with cheesecloth
  • A sterilized 250 ml (1 cup) bottle or jar

Instructions

Prepare the figs

Rinse the figs thoroughly and cut them into chunks. This helps them cook more evenly and release their deep red pulp.

Cook into a pulp

Place the figs and sugar in a saucepan and simmer on low heat for about 20 minutes. Stir occasionally. The figs will slowly break down and release a fragrant, ruby-red mixture.

Strain the mixture

Line a sieve with cheesecloth and place it over a bowl. Pour the warm fig mixture into the sieve and allow it to drain naturally. Stir gently now and then to release more liquid.

For the best flavor, let it drain for several hours.

Combine with vinegar

Weigh the strained liquid and add an equal amount of white wine vinegar. For example, if you have 125 g of fig juice, add 125 ml (½ cup) of vinegar. Stir well.

Heat and bottle

Warm the vinegar mixture until it’s just below boiling. Pour it into a sterilized bottle and seal immediately. Your homemade fig vinegar is ready!

Store it in a cool, dark place. Once opened, it will keep for several months. Shake before using to redistribute the fig pulp.

How to Use Fig Vinegar

In dishes
Drizzle over grilled meats, roasted vegetables, or even warm grain bowls for a refined sweet-and-sour touch.

In salads
Mix fig vinegar with olive oil, salt, and pepper for a fruity vinaigrette.

With cheese
Serve as a topping with creamy cheeses such as brie, goat cheese, or burrata.

As a marinade
Perfect for chicken or duck—its fruity acidity tenderizes while adding depth.

My Two Favorite Fig Vinaigrette Recipes

Simple & Fresh

  • A splash of fig vinegar
  • Good-quality olive oil
  • Salt and pepper
  • Optional: a little mustard
    Delicious with arugula, lamb’s lettuce, or young mixed greens.

Rich & Fruity

  • 1 tbsp mayonnaise
  • 1 tsp mustard
  • A generous splash of fig vinegar
  • Finish with sunflower oil or mild vegetable oil
    Perfect for salads with mango, honey-marinated chicken, celery root, and crisp greens.

A Unique Homemade Gift

Fig vinegar in a pretty bottle with a handwritten label makes a lovely gift for food lovers. Add a ribbon, and you have a thoughtful, personal present perfect for the holidays.

Have leftover figs? Try my other fig recipes—or use the leaves from your fig tree to make a surprising fig leaf syrup that tastes faintly of coconut.

Zelf vijgen drogen
Dried Figs
Fig Leaf Syrup
Vijgenjam maken
Fig Jam

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Homemade Orangettes – Chocolate-Dipped Orange Peel. A Perfect Winter Treat

Inmaakrecepten, recipes

Orangettes are elegant chocolate-dipped candied orange peels that feel like something you’d buy from a high-end chocolatier. They smell incredible, look beautiful, and deliver that irresistible combination of citrus freshness and deep chocolate richness. And the best part? You can easily make them at home with just a handful of ingredients.

They do take a little time—boiling, candying, and drying the peels—but the process itself is simple and almost relaxing. It’s a lovely weekend or holiday project, and dipping the peels in chocolate is a fun task to let children help with. (Keep a washcloth nearby, though—little hands + melted chocolate = fun but messy!)

Why Make Your Own Orangettes?

If you’ve ever bought orangettes from a chocolate shop, you know they’re not cheap. Making them yourself is far more budget-friendly, but that’s just one advantage:

Reduce Food Waste

You use the orange peels—something that usually gets thrown out.

Choose Your Chocolate

Most store-bought orangettes are dipped in dark chocolate only. At home, you can pick exactly the chocolate you prefer.

Your House Will Smell Amazing

The boiling and candying process fills the kitchen with warm, fragrant citrus steam.

You Get Homemade Orange Syrup as a Bonus

Perfect for sweetening tea, drizzling over desserts, or mixing into cocktails.

Beautiful Homemade Gifts

Orangettes are ideal for holiday food baskets, edible Christmas gifts, or hostess gifts.

Choosing the Right Oranges: Why Organic and Navel Oranges Work Best

Since you’re using the peel, it’s important to choose organic oranges. They contain fewer pesticide residues and are usually less heavily waxed, which helps the peel dry better and makes the chocolate adhere more nicely.

Navel oranges are perfect for this recipe:

  • they peel easily
  • they have thick, sturdy skin
  • they produce beautiful, even strips

Neat strips = beautiful orangettes.

What Chocolate Should You Use?

You can make orangettes with any type of chocolate:

  • Dark chocolate (classic choice, beautifully bitter-sweet)
  • Milk chocolate (creamy and softer)
  • White chocolate (luxurious, especially with coconut or pistachio topping)
  • Extra dark chocolate (70–85%) for an intense flavor

Optional Toppings:

  • sea salt flakes
  • chopped pistachios
  • toasted sesame seeds
  • shredded coconut
  • crushed candied ginger
  • freeze-dried raspberries

A sprinkle on top makes them extra festive and gift-worthy.

How to Avoid Bitterness in Orangettes

Orange peel has natural bitter compounds, especially in the white pith. To reduce this bitterness, you simply boil the peels twice.

  • The first boil removes most of the harsh bitterness.
  • The second boil makes the final flavor softer and pleasantly citrusy.

You don’t want all bitterness gone—a little bit is what makes orangettes so good. It keeps the final candy from being overly sweet.

What Happens During Candying?

Candying is the process of simmering the peel in sugar syrup until it becomes tender, shiny, and slightly translucent.

During this stage:

  • the peel absorbs sugar syrup
  • the texture becomes chewy and almost jewel-like
  • the bitter notes mellow out

I add the freshly squeezed orange juice to the sugar syrup for extra flavor, but you can make the syrup with just water and sugar if you prefer.

Bonus: Save the Syrup!

The leftover orange syrup is liquid gold. Store it in a sterilized bottle and use it for:

  • sweetening tea
  • flavoring cocktails
  • brushing over sponge cake
  • drizzling over sorbet or ice cream

How to Melt Chocolate Perfectly (No Burning, No Graininess!)

Chocolate can misbehave if it overheats. The safest method is a double boiler (bain-marie):
a heatproof bowl placed over a pot of gently simmering water.

Ideal melting temperatures:

  • Dark chocolate: 113°F (45°C)
  • Milk chocolate: 104°F (40°C)
  • White chocolate: 104°F (40°C)

Use a digital thermometer if you have one.
Stir often for smooth, glossy, beautiful chocolate.

Full Orangettes Recipe (Chocolate-Dipped Candied Orange Peel)

Winter candy • Holiday edible gift • Homemade chocolate treat

⏱ Time Overview

  • Prep: 10 minutes
  • Cooking: 50 minutes
  • Drying: 8 hours or overnight
  • Finishing: 30 minutes
  • Cooling: 2 hours

🛒 Ingredients

(US measurements included)

  • 2 oranges (preferably organic navel oranges)
  • Water
  • 400 g sugar (about 2 cups)
  • 400 g dark chocolate (about 14 oz)

1. Prepare the Orange Peel

Make four vertical cuts in each orange and carefully remove the peel in large sections.
Slice the peel into strips about ½ cm (¼ inch) wide.

Een doormidden gesneden sinaasappel met de schil gedeeltelijk verwijderd, ligt op een houten snijplank. Op de achtergrond is een hele sinaasappel zichtbaar.
Een houten snijplank met een gesneden sinaasappel, waarvan de schil en plakjes oranjeschillen duidelijk zichtbaar zijn, naast een hele sinaasappel.
Vers gesneden sinaasappelschillen op een houten snijplank, voorbereid voor het maken van orangettes.

2. Reduce Bitterness

  1. Boil the strips for 10 minutes, then drain.
  2. Refill the pot with fresh water and boil the peels again for 10 minutes.
  3. Drain and let them cool slightly.

3. Candy the Peels

Add 400 g sugar (about 2 cups) to 400 ml (1 ¾ cups) water and bring the mixture to a gentle boil.
Add the orange peels and simmer for 30 minutes until translucent.

4. Dry the Peels

Remove the peels from the syrup using tongs or a slotted spoon.
Let them drain briefly, then arrange them on a sheet of parchment paper.

Let them dry overnight.

Don’t discard the syrup! Store it and use it as described above.

Een pan met sinaasappelschillen die koken in een suikeroplossing.
Gekonfijte sinaasappelschillen liggen op bakpapier om te drogen.
Een kom gesmolten chocolade met een thermometer erin, klaar om te gebruiken.

5. Melt the Chocolate

Melt the chocolate gently over a double boiler, keeping it within the ideal temperature range.

6. Dip the Orangettes

Dip each candied peel halfway or completely into the melted chocolate.
Place them on a parchment-lined baking sheet.
If you want toppings, sprinkle them on immediately before the chocolate sets.

Gesmolten chocolade in een kom met een spatel en een lepel, klaar voor het dippen van sinaasappelschillen.
Gecoate sinaasappelschillen liggen op bakpapier, bedekt met een glanzende laag chocolade.
Een schotel met orangettes, uitgebakken sinaasappelschillen bedekt met donkere chocolade, vergezeld van verse sinaasappelpartjes en takken groenvoer op een houten snijplank.

7. Cool and Store

Let the orangettes set in the refrigerator for 2 hours.
Store them in an airtight container in a cool place.

They keep for about 2 weeks, though they rarely last that long!

Variations to Try

  • Citronettes: made with lemon peel
  • Grapefruit peel orangettes: slightly more bitter but very elegant
  • Lime peel strips: thin and boldly aromatic
  • Toppings: pistachios, coconut, toasted nuts, sesame seeds, salted caramel pieces, freeze-dried fruit

Serving Suggestions

Orangettes are delicious:

  • in a holiday gift basket
  • with coffee or espresso
  • served on a dessert platter
  • with afternoon tea
  • mixed into homemade granola
  • as decoration on chocolate cakes or panna cotta

Final Thoughts

Making orangettes does take patience, but the result is so rewarding. You get a beautiful, natural treat made without artificial colors or additives—just orange, sugar, and chocolate. Serve them with pride during the holidays, give them as thoughtful homemade gifts, or keep them all to yourself and enjoy a little luxury with your coffee.

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A close-up of chocolate-dipped candied orange peels arranged on a wooden surface, with fresh orange slices nearby. The text overlay reads 'ORANGETTES - STEP BY STEP RECIPE - WINTER TREAT WITH CANDIED ORANGE PEEL AND CHOCOLATE.'

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