• 16 tablespoons butter (2 sticks)

• 1 clove garlic, micro-planed or minced

• 2 sprigs rosemary, picked

• 2 sprigs tarragon, picked

• 5 leaves sage

• 1 teaspoon salt

On medium heat, melt butter in small saucepan. Add herbs and let the butter begin to fry the herbs. Turn heat to low and let the herbs steep in the butter for 10 minutes. Turn off the heat and let cool. Once cooled, add mix to food processor with garlic and salt. Whip until smooth and taste for seasoning.