Cut the butter into pieces. Slice the stick into 6–8 chunks. Smaller pieces melt more evenly and help prevent scorching.

Warm a small saucepan over low heat. Low and slow is key. Add the butter and let it begin to melt without bubbling aggressively.

Add the garlic (if using). As soon as most of the butter has melted, stir in the minced garlic. Cook gently for 30–45 seconds until fragrant. Do not let it brown.

Season and brighten. Stir in the lemon juice, a pinch of salt, and a few grinds of black pepper. If using Dijon or red pepper flakes, whisk them in now.

Emulsify lightly. Whisk for 15–30 seconds to blend the lemon juice into the butter. You’re aiming for a glossy, unified sauce—not foamy or separated.

Finish with herbs. Turn off the heat and stir in chopped herbs. Taste and adjust salt, pepper, or lemon as needed.

Serve warm. Spoon over cooked vegetables, fish, pasta, or anything that could use a buttery boost. Use immediately for the smoothest texture.