“The Mother Butter” for Bread-Based Bites

Welcome back everyone! This recipe, named and brought to life by the Iron Chef Dad, a viral influencer on TikTok, “is so green, so garlicky, so shalloty, so full of parsley, and so buttery!”

Mother Butter

The Mother Butter, a vibrant and flavor-packed herb butter, is inspired by Iron Chef Dad, Susar Lee. This versatile spread combines zesty lemon juice, aromatic shallots, and garlic, and a touch of heat from hot sauce with fresh parsley and rich, creamy butter. Perfect for spreading on bread, naan, flatbreads, or even enhancing the flavor of pizza and sandwiches, this green herb butter is a delightful addition to any meal. Easily prepared and stored in convenient individual rolls, The Mother Butter brings a burst of fresh, savory goodness to your kitchen.

Garlic Bread Reinvented: Three Unique Sandwiches

Tomato Sandwich: Juicy tomatoes and crisp veggies piled high on buttery garlic bread create a mouthwatering, bold-flavored sandwich that’s irresistibly satisfying.

Salami or Ham Sandwich: Elevate garlic bread with savory salami or ham for a crave-worthy bite.

Fried Egg Sandwich: Top garlic bread with a fried egg or sliced hardboiled egg for a hearty meal.

This herbed butter also shines when swabbed on grilled meats or roasted potatoes during cooking. Discover the effortless way to elevate your dishes with this versatile recipe!

Robin Ward

The Mother Butter

Get ready to elevate your dishes with "The Mother Butter", a zesty, garlicky herb butter that takes bread and sandwiches to the next level! The only bit of effort is mixing the butter evenly in batches, but it's totally worth it. This recipe gives you about 8 convenient rolls of buttery goodness, perfect for stashing in the freezer for up to 8 months. Say hello to effortless flavor bombs anytime you want!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course: #condiment

Ingredients Equipment Method Notes

Ingredients

  

• 450 g unsalted butter, room temperature (4 sticks)
• ½ lemon, juiced
• ¼ tsp white pepper
• ¾ tsp salt
• ¼ cup shallots, chopped
• 5 garlic cloves
• ½ Tbsp hot sauce (Cholula, Tabasco or any kind of favorite chili sauce)
• ½ Tbsp Worcestershire sauce
• 2 cups parsley, packed

Equipment

• food processor

Method

 

Prepare the Paste:

1. In a small food processor or bullet blender, combine the lemon juice, white pepper, salt, shallots, garlic hot sauce, and Worcestershire sauce. Process until a smooth paste forms.

Add the Parsley:

1. Add the chopped parsley to the processor.
2. Continue to process, pausing occasionally to tamp the parsley down with a rubber spatula. The mixture should resemble a green pesto sauce.

Incorporate the Butter:

1. Gradually add the softened butter to the processor. If your processor is small, add the butter in batches.
2. Alternatively, transfer the parsley mixture to a larger food processor to process all four sticks at once.
3. Between pulses, use a spatula to wipe down the sides of the processor, ensuring all ingredients are thoroughly mixed. The finished butter should be smooth and light green in color.

For the Butter Rolls:

1. Place a piece of plastic wrap on a cutting board or countertop. Scoop 4 to 8 tablespoons of the butter mixture onto the plastic wrap, depending on the size of the butter sticks you need. You can make large, medium, or small sticks, or a variety of sizes like I did in the video.
2. Fold the plastic wrap over the butter and roll it into a sausage shape, squeezing out any air pockets. Continue rolling, tucking in the sides to form a tight, small tube of butter. Twist the ends of the plastic wrap like a candy wrapper to secure the roll.
3. Repeat the process with the remaining butter mixture, forming individual butter rolls. Place the rolls in a container suitable for freezing. When ready to use, remove a butter roll from the freezer. Unwrap it and slice as needed. Use the slices to smear on bread, naan, flatbread, pizza, sandwiches, and more.

Notes

To make Mother Butter, I start by using a Nutri Bullet (small food processor) to grind the paste and then switch to a medium-sized food processor when adding the butter in one batch. If you’re using a small food processor, you’ll need to add the butter in at least four batches. This process does take some effort, but it’s worth it. The recipe yields about 8 rolls of butter, depending on the sizes you make. I like to create different sizes for various uses. The butter will last for several weeks in the refrigerator, and you can store extra rolls in the freezer for up to 8 months, or perhaps longer, depending on how well you squeeze out the air, roll each butter log, and store it.

 

Robin Ward

“The Mother Butter” Garlic Bread

"The Mother Butter" Garlic Bread delivers a unique, zesty flavor for the best garlic bread you've ever had.

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Course: #sidedish, Appetizer, Bread

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 long loaf of preferred bread (ciabatta, baguette, sourdough loaves, etc.)
• 1 to 2 rolls The Mother Butter (Adjust the amount of butter to your preference. The more generously you spread, the better the flavor.)
• 4 to 6 Tbsp grated Parmigiano- Reggiano cheese (Adjust the amount of Parmesan cheese to your preference, whether you like a light dusting or a generous layer).

Method

 

1. Preheat your oven or air fryer to 400℉.
2. Cut the loaf of bread in half lengthwise. Then, cut each half into individual pieces. Generously smear the butter mixture on the inside of each slice of bread. Ensure the butter is spread liberally to enhance the flavor.
3. Place the buttered bread slices on a baking sheet. Roast in the oven at 400℉ for about 4 to 5 minutes, or until the bread is very fragrant and bubbly. The edges should be dark brown but not burnt. Alternatively, you can use a toaster oven or air fryer. (Check the bread while its roasting to avoid burning!)
4. Sprinkle a desired amount of grated Parmigiano-Reggiano cheese on top of each slice.
5. Return the bread to the oven and roast for another minute, just long enough to soften the Parmesan cheese and lightly melt it into the butter. Avoid drying out the cheese.

Notes

If using sliced bread from a round loaf like boule, toast one side first, then butter the other side lightly and evenly before toasting. Avoid over-buttering to prevent the bread from becoming soggy. Round loaves often have many air pockets, so a thin layer of butter is sufficient. For denser bread like a baguette, you only need to toast and butter one side, and you can be more generous with the butter since the bread is thicker and heartier.

 

Although I prefer a French baguette, in this case, the round loaf was the only option I had on hand. I didn’t want to skip making garlic bread or rush out to get a baguette, so I adjusted the technique to make the most of the available bread.

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