Butter Dip

Sometimes the simplest things are the best. This warm herb butter dip is little more than melted butter stirred with fresh herbs, but it turns a plate of seafood, steamed vegetables, or crusty bread into something special.

It’s the classic partner for lobster, crab, and shrimp, the drawn butter you dunk every bite into, but it’s just as good with artichoke leaves, asparagus, or torn pieces of warm bread. Choose herbs to suit what you’re serving: dill or chives for seafood, garlic and parsley for bread, or whatever’s fresh in the garden.

The only trick is keeping it warm and liquid while you eat, so set the bowl over a candle warmer or in a small fondue pot if you’ve got one.

A squeeze of lemon at the end brightens it up, and clarifying the butter first, by skimming off the milky solids, gives you a clearer, richer dip if you want to go the extra step.

Kitchen Tips

• Keep the butter warm over a candle warmer or in a fondue pot so it stays liquid for dipping.
• For a cleaner drawn butter, clarify it by skimming off the milky white solids.
• Add a squeeze of lemon for brightness, especially with seafood.

Variations

• Stir in minced garlic for a garlic-herb butter.
• Match the herbs to the dish: dill or chives for seafood, parsley and garlic for bread.
• Add a pinch of cayenne, Old Bay, or smoked paprika for a kick.