Instructions

1. In a small saucepan over medium-low heat, melt the butter.

2. Allow the butter to simmer gently, foam will rise to the top; skim this off with a spoon and discard. Milk solids will sink to the bottom. Continue until the butter is clear and golden, and the bubbling slows down.

3. Add the smashed or minced garlic to the clarified butter. Continue to cook on low heat for 5-10 minutes until the garlic is golden and fragrant, but not burned.

4. If you prefer a smooth butter without chunks, pour the mixture through a fine-mesh sieve or cheesecloth into a clean jar to remove the garlic and solids. Otherwise, leave the golden garlic in the mixture for a rustic texture.

5. Remove from heat and stir in the fresh herbs, lemon zest, and salt.