Restaurant-Style Herb & Butter Drizzle
1 cup refined avocado oil
½ cup ghee (clarified butter)
2 tablespoons unsalted butter
½ teaspoon fine sea salt
¼ teaspoon garlic powder (optional)
⅛ teaspoon onion powder (optional)
¼ teaspoon sunflower lecithin (optional, for better blending)
Directions:
Warm the ghee and butter over very low heat until just melted.
Remove from the heat and whisk in the avocado oil.
Stir in the remaining ingredients.
Pour into a squeeze bottle.
This will stay pourable and has a smoke point around 450–475°F, making it excellent for a Blackstone.
You can make a simple version:
2 parts refined avocado oil
1 part melted ghee
A pinch of sea salt (Optional: add your favorite spices and herbs)
This combination stays pourable, has a high smoke point, and gives fish a rich buttery flavor without burning as easily as regular butter.