Garlic Butter Sauce

Melt the butter in a saucepan or skillet over low heat.

Once melted, add the minced garlic and cook until fragrant, about 1 minute (keep the heat low and don’t let it brown!). Remove from heat. Stir in the chopped parsley and kosher salt .

Serve immediately as a drizzle for vegetables, salmon, white fish, shrimp, or chicken; a little goes a long way. (Store leftovers refrigerated in a sealed container for up to 1 month; it solidifies when cold, so reheat on the stovetop before serving. Note that the parsley loses its bright green color; you can add more fresh chopped parsley when you serve it.)