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Place butter into a small sauce pan over low heat. Allow the butter to gently melt. Do not stir the butter while it is melting. The butter will separate into three different layers. The butter will become foamy on top. There will be clear layer in the middle. Towards the bottom of the pan will be a layer of the milk solids. When the foamy layer forms. Spoon off the foamy layer and discard. Gently decant the middle layer of the butter into a small dish. You should end up with about a tablespoon of milk solids in the bottom of the pan. Discard the milk solids. Stir in garlic powder and salt until dissolved. The garlic butter is now shelf stable and does not need refrigeration.