Butter melts slowly under a canopy of herbs. The herbs trap the steam released as the butter begins to simmer, and their leaves quickly soften. But the herb stems weave together into a sturdy raft sunk only with the prod from a wooden spoon. Finally submerged, they steep in the butter, relinquishing their flavors to the warm bath. The result is a glossy, moss-tinged infusion, evoking the forest floor. 🌿 #thenimblecook

Any Herb Infused Butter

Makes 3/4 pound

1 pound unsalted butter
2 cups assorted fresh herbs (any and all)
4 bay leaves
8 whole cloves
2 teaspoons crushed fennel seeds
1/2 teaspoon whole black peppercorns

Place the butter in a medium saucepan over very low heat. Pile the herbs and spices on top. Once the butter has melted, stir to submerge everything. Cover and continue cooking slowly until the herbs are wilted and the butter is tinged green, about 20 minutes.

Remove from the heat and let cool to room temperature.

Strain into a small container, pressing on the herbs to extract their full flavor. Chill well. The butter will separate into a glossy greenish-gold brick on top of milky while liquid.

To wrap and store, invert the container under lukewarm water to release the butter. The liquid will spill out too. Under very cold water, gently rinse any milky residue from the brick of butter. Blot the butter with a dry, clean towel. Wrap it well in parchment paper and plastic or place in a clean container to store.

Refrigerate up to 1 month, or freezer, tightly wrapped, for up to several months.