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
- Heat garlic and chiles in a 1-qt. saucepan over medium-high heat. Cook, stirring occasionally, until fragrant and lightly toasted, about 2 minutes; transfer to a bowl. Add butter to pan; place over medium heat. Cook until butter is melted, about 3 minutes. Skim and discard film from surface. Pour clarified butter from pan over garlic and chiles, leaving milky sediment behind. Keep butter warm and let sit at least 10 minutes before serving.