For fast food fans, sometimes the best secret menu item is the sauce. Whether it’s McDonald’s popular szechuan or Chick-Fil-A’s namesake topping, these condiments can be the key to having a satisfying experience. And for Papa John’s loyalists, one of those infamous add-ons is the chain’s garlic sauce.
This stuff is super creamy and packed with craveable garlic flavor, and may seem perfect as-is. However, if you’ve ever had the pleasure of enjoying compound butter of any kind, you know this upgraded dairy can elevate just about anything, and that same principle applies here. By working Papa John’s garlic sauce into a fluffy, spreadable compound butter, you take this garlic taste to the next level. That’s because fat is a natural flavor carrier, and when butter is infused, it helps distribute those tasty qualities evenly and more effectively in any application. Whipping your butter also aerates and makes it super spreadable and silky.
Making compound butter is exceedingly simple, too. All you need to do is take some room temperature butter (start with unsalted if you’re concerned about an overwhelming amount of sodium), and toss it into a food processor along with your sauce. A ratio of about one stick (quartered for easy blending) to one container of the condiment is a good place to start. You can toss in some herbs or extra seasonings if you feel compelled, but either way, what emerges is a spread that turns this fan favorite sauce into an irresistible new ingredient.
Slathering your garlic-infused spread
Using this stuff is where the real fun comes in. Slather it on toasted baguette for a spectacular version of garlic bread. Spread it on a sandwich and you may never think about standard mayonnaise again. Top your seared steak with a pat of this butter and watch that sizzling protein transform, sending the aroma of garlic and butter wafting through the air. Melt some down and use it as a dip for crab legs or lobster, or a sauce for shrimp scampi. It can easily bring more flavor to sweet corn on the cob, but you can also bake with compound butter and infuse your next batch of dinner rolls, flaky biscuits, or loaf of brioche for a garlicky masterpiece.
The same rule applies if you want to experiment with other sauces, too. Papa John’s offers a spicy version of this garlic sauce, and if you like a kick you can also convert the restaurant’s buffalo sauce into a creamy butter spread. Ranch works as well, which can be used to make mind-blowing baked potatoes that taste like they came from a restaurant. Or you can get really creative and make them all to serve as a unique butter flight with a bread course. No matter what, if Papa John’s gets word of your compound butter experiments, the chain may be calling you for the recipe.
