{homemade infused butter}

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?

Tags: food and foto, fotography, cooking, food photography, in the kitchen, foodography, butter, foodnfoto, grass-fed, infused butter, herbs butter