Basic Spiced Butter

• 1 pound unsalted butter
• 1/2 onion, minced
• 2 garlic cloves, minced
• 1 teaspoon dried ginger
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cumin

1. In a medium saucepan over low heat, melt the butter, stirring occasionally.
2. As foam rises to the top, use a slotted spoon to skim and discard it.
3. Continue cooking on low until no more foam appears.
4. Add the onion, garlic, ginger, fenugreek seeds, cardamom, turmeric and cumin and continue cooking the butter for 15 minutes at a low simmer stirring occasionally.
5. Remove the butter from the heat and let stand until the spices settle.
6. Strain through a fine-mesh sieve.
7. This butter can be stored, covered and chilled, for up to 3 weeks.
8. It can also be frozen for up to 2 months.

butter, onion, garlic, ginger, fenugreek seeds, ground cardamom, ground turmeric, cumin

Taken from www.foodrepublic.com/recipes/basic-spiced-butter-recipe/ (may not work)