1. In a medium saucepan, melt the butter over low heat. 2. Wrap the oregano in a small piece of cheesecloth. Tie the sachet with cotton string, and set in the butter. 3. Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes. 4. Carefully pour off the golden liquid (clarified butter), and strain through a piece of clean, fine muslin. 5. Discard the milky sediment and oregano sachet. 6. Transfer to a hot sterilized glass jar. 7. Add the salt and mix until dissolved. 8. Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks. 9. Drain any liquid from the jar and refrigerate the butter. 10. Use within 6 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
