Avar Butter

Method

Gently melt the unsalted butter in a heavy-bottomed saucepan over low heat, skimming off any foam that rises to the surface. Add the minced garlic and dried herbs, stirring occasionally and allowing them to infuse into the butter for 8-10 minutes without browning. Pour in the ghee and stir in the sea salt and crushed black peppercorns, mixing thoroughly to combine all flavours evenly. Pour the infused butter mixture into sterilised glass jars whilst still warm, ensuring the herbs and garlic are distributed throughout. Allow to cool to room temperature, then cover tightly and store in a cool place where it will set into a compound butter. Use within 2-3 weeks, spreading onto warm bread or melting over vegetables and meats.