1/4 pound (1 stick) unsalted butter
Juice of one lemon
2 tablespoons finely chopped chives
Freshly ground white pepper
In a small saucepan over very low heat melt the butter, then skim off all the foam. Set aside for 1 to 2 minutes while the milk solids settle to the bottom. Carefully ladle the clear drawn butter into a bowl and discard milk solids on bottom of pan. Return clear butter to saucepan and stir in lemon juice, chives and a grind or two of pepper. Keep warm until ready to serve.
*Source – Whole Foods