Ingredients:

  • 4 tbsp Unsalted Grass-Fed Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 6 Cloves Fresh Garlic, finely minced
  • 1/4 tsp Sea Salt
  • 1/4 tsp Red Pepper Flakes
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Italian Parsley, finely chopped

Instructions:

  1. Prep the garlic. Mince the 6 cloves of garlic until they are about the size of coarse salt.
  2. Combine the fats. Place the 4 tbsp of butter and 1 tbsp of olive oil in a cold skillet.
  3. Start the infusion. Turn the heat to medium low. Cook 2 mins until the butter is completely melted and small bubbles begin to form.
  4. Add the aromatics. Stir in the minced garlic and 1/4 tsp red pepper flakes.
  5. Monitor the sizzle. Cook for another 2 to 3 minutes, stirring constantly. You are looking for the garlic to turn translucent and pale gold.
  6. Season the base. Stir in the 1/4 tsp sea salt.
  7. Kill the heat. Remove the pan from the burner entirely once the garlic is soft.
  8. Brighten the sauce. Pour in the 1 tbsp of lemon juice and whisk quickly.
  9. Finish with herbs. Fold in the 2 tbsp of chopped Italian parsley.
  10. Rest and serve. Let the sauce sit for 2 minutes to allow the flavors to meld before drizzling.