Sauces & Seasonings
Chef Hazel Evans
1/2 cup Butter
2 tablespoons Savory (herb)
Melt the butter slowly in a saucepan, add the chopped savory, and cook for two minutes, stirring constantly. Take the pan off the heat and allow to cool for 30 minutes.
Reheat and strain off the herb. Pour the butter into little ceramic pots and decorate with fresh sprigs of savory.