The butter is really easy. I take a stick or a stick and a half of butter and melt it over low heat. I add a couple of teaspoons of a good extra virgin olive oil. I then add about 2 teaspoons crushed garlic and let it cook a couple of minutes but do not brown it at all. Then I add a couple of tablespoons chopped herbs of choice, sometimes I just add parsley, and sometimes I add basil or thyme or rosemary or chives or taragon, whatever tickles my fancy. I let them warm up and infuse the butter for a couple of minutes. Add a dab of pepper but no salt and pour it over and serve.