Ingredients:

  • 115g unsalted butter, divided
  • 4 large cloves fresh garlic, finely minced
  • 0.25 tsp kosher salt
  • 1 tbsp fresh lemon juice
  • 0.5 tsp lemon zest
  • 1 tbsp fresh flat-leaf parsley, finely chopped
  • 1 pinch red pepper flakes

Instructions:

  1. Divide the butter. Cut the 115g of unsalted butter into two portions: roughly 25g and 90g.
  2. Melt the small portion. Place the 25g portion in a small saucepan over medium low heat until it begins to sizzle gently.
  3. Add the aromatics. Stir in the 4 cloves of minced garlic and 0.25 tsp kosher salt.
  4. Sauté gently. Cook for about 1 to 2 minutes until the garlic is fragrant and softened but not browned. If it starts to go golden, turn the heat down immediately.
  5. Add remaining butter. Drop in the remaining 90g of butter.
  6. Stir constantly. Use a whisk or spatula to move the butter around as it melts.
  7. Watch the temperature. Remove the pan from the heat when there are still a few small slivers of unmelted butter left. The residual heat will finish the job.
  8. Whisk in the acid. Add the 1 tbsp lemon juice and 0.5 tsp lemon zest.
  9. Add the herbs. Stir in the 1 tbsp chopped parsley and the pinch of red pepper flakes.
  10. Serve immediately. Pour into small ramekins until the surface is glossy and bright.