Lemon-Garlic Butter

• 4 oz. unsalted butter
• 2–3 big cloves garlic
• ! Tbsp. fresh lemon juice

Peel and mince the garlic.

Melt the butter in a small pan over low heat.

When it's all melted and starting to foam, add the garlic and cook it gently until the garlic softens. You don't want to brown it, just get rid of the essence of raw garlic. You may wannt to add a few grindings of the pepper mill at this point.

Finally, squeeze the lemon juice into a glass and pick out any seeds, then add the juice to the garlic butter; bring it back to a simmer then take it off the heat.

If you're going to use it for dipping crab or anything else, serve it in warm bowls. It's also really good poured over brussels sprouts, green beans, asparagus, and many other things.