Recipe by Alskann
READY IN: 45mins
YIELD: 1 1/2 cups




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