Garlic Butter Sauce Recipe

Ingredients

Main ingredients

• 4 sticks butter (unsalted) — salted butter may be used if preferred

• 2 large sweet onions — or less to taste

• 2 cups fresh peeled garlic (or less to taste; can substitute pre-minced garlic)

• 1 jar pickled ginger (sushi/pickled ginger) — optional; omit if you don’t like the sweet flavor

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Secondary ingredients

• 1 cup chicken broth

• 12 oz Sprite (or another soda) — optional; can be replaced with chicken broth or water

• 1 tablespoon vinegar

• Juice of 1/2 lemon

Equipment needed

• 1 medium pot

• Blender (Ninja blender or food processor)

• Knife and cutting board

Directions

Step 1 — Prep

• Peel and rinse the 2 onions.

• Cut the onions lengthwise into long strips, or finely chop if you prefer.

Step 2 — Melt the butter & cook the onion

• Place the pot on the stove and turn the heat to high.

• Add the 4 sticks of butter to the pot and let melt.

• Add the sliced/chopped onions.

• Cook until the onions become translucent.

Step 3 — Prepare the garlic

• Put the fresh garlic into the blender.

• You can add a little water or some chicken broth to help blending.

• Blend until reasonably smooth (no need to be completely fine — leaving some small pieces gives a stronger bite).

Step 4 — Prepare the ginger (optional)

• Remove the pickled ginger from the jar.

• Chop it or leave it in slices.

• Reserve the pickling liquid to add to the sauce if desired.

Step 5 — Combine the ingredients

Add to the pot in this order:

1. Blended garlic

2. 1 cup chicken broth (use to rinse any garlic left in the blender)

3. Pickled ginger and some ginger liquid (if using)

4. 1 tablespoon vinegar

5. Juice from 1/2 lemon

6. 12 oz Sprite (or chicken broth/water, if substituting)

Step 6 — Bring to a boil

• Stir all ingredients well.

• Bring the mixture to a boil over high heat.

• Once boiling, turn off the heat.

Step 7 — Rest the sauce

• Transfer the sauce into a bowl or an airtight container.

• Refrigerate at least 24 hours (the longer it rests, the better).

• Flavors will meld together after an overnight rest.

Important Notes

Storage

• Can be frozen up to 6 months.

• Each batch yields approximately 8–10 servings.

• Store in the refrigerator after cooking.

Flavor adjustments

• Don’t like salt: use unsalted butter and dilute more with chicken broth/soda.

• Don’t like garlic: reduce the amount of garlic.

• Don’t like sweetness: omit pickled ginger and Sprite.

• No fresh garlic: use 2 cups pre-minced garlic.

• Not a fan of onion: still try it — the onion melts into the sauce and is not strongly perceptible.

How to use

• Dip for seafood (shrimp, crab, clams, mussels).

• Serve with beef, chicken, or pork.

• For vegetarians: great with vegetables (potatoes, corn, broccoli).

• Suitable for pescatarians.

Fat-reduction tips

• Thin the sauce more with chicken broth and soda.

• You typically won’t eat the entire sauce — just a little as a dip.

• In practice you may consume only about 5% of the butter per serving.

Keys to Success

• ✓ Let the sauce rest overnight before using — this is the MOST IMPORTANT STEP.

• ✓ Cook onions until translucent before adding other ingredients.

• ✓ Bring to a full boil so the flavors blend well.

• ✓ Don’t feel obliged to follow the recipe exactly — adjust to your taste!

If you want, I can convert measurements to metric or adapt this for fewer servings.