Spiced Butter

By Marcus Samuelsson |

Prep Details

Servings: 1 1/2 cups

Total time: 20 minutes


1 lb unsalted butter

1 red onion, coarsely chopped

3 cloves garlic, minced

3-in piece ginger, peeled and finely chopped

1 tsp fenugreek seeds

1 tsp ground cumin

1 tsp cardamom seeds

1 tsp dried oregano

1/2 tsp ground turmeric

4 sprigs thyme


  1. Melt the butter in a medium saucepan over low heat, stirring occasionally. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and thyme and continue cooking for 15 minutes, stirring occasionally.

  2. Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using. (Store in the refrigerator in a tightly covered container for up to 3 weeks.)