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1
Melt the butter in a heavy saucepan over medium heat.
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2
Add the garlic and pepper and any of the optional flavorings (except the lemon juice), if using, and cook until the garlic pieces are translucent and fragrant, but not brown, 2 minutes.
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3
Remove the pan from the heat.
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4
Add the lemon juice.
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5
The baste can be made ahead of time, but its so quick and easy to prepare, you might as well make it as you need it.
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6
If storing, transfer to a jar, cover, cool to room temperature, and refrigerate.
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7
The baste will keep for several weeks.
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8
Reheat to melt the butter before using.
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9
VARIATIONS
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10
For a milder garlic flavor, peel the cloves and gently crush them with the side of a cleaver, but do not chop.
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11
Cook them in the butter until soft, fragrant, and just beginning to brown.
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12
For beurre noisette flavor, cook the butter over medium heat until it starts to brown.
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13
Add the garlic and continue cooking until the garlic is translucent and fragrant and the butter is golden brown.
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14
For a Mediterranean accent, prepare the baste with extra virgin olive oil instead of butter.
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15
For extra flavor, add a sprig of rosemary.
