i’m calling this “infused” – with grass fed butter, shallots, garlic, rosemary, and thyme…
heated on low for 10-15 minutes until melted and then cooled…
apparently this changes the structure of the butter, but i use it for when i cook steak and it seems to do fine…
i just freeze it after i melt/infuse it and it use it to baste in the cast iron!
what do you think of this method? have you ever tried it?
food & foto 