Crushed garlic cloves and red Thai chiles lend depth and heat to sweet, nutty clarified butter. This recipe, which makes a fabulous dipping sauce for steamed crab legs, first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.
- 2 cloves garlic, crushed
- 2 small fresh red Thai chiles, sliced in half vertically
- 16 tbsp. unsalted butter