- 1/2 cup unsalted butter
- 1 teaspoon finely chopped garlic
How to Make It
Melt butter in a 1-quart heavy saucepan over low heat. The fat will rise to the top, and the milk solids will sink to the bottom. Remove saucepan from heat. Skim white froth off top. Strain clear yellow butter, keeping back milk solid sediment. Discard milk solids.
Combine clarified butter and garlic; mix well.