ginger, finely grated
salted butter (not margarine)
yellow onion, diced
1Measure out the spices on a plate.
2Melt the butter in a heavy saucepan over moderate heat and bring to a light boil.
3When the surface is covered with a white foam, stir in all the remaining ingredients, including the onion and garlic.
4Reduce heat to low and cook, uncovered, for about 45 minutes.
5Do not stir again as milk solids will form in the bottom of the pan and they should cook until they are golden brown.
6The butter will be clear.
7Strain the mixture through several layers of cheesecloth placed in a colander.
8Avoid the milk solids and discard them.
9Store the spiced butter in a quart jar, covered, in the refrigerator.
10It will keep for 3 months under refrigeration.