By Anto Cocagne and Aline Princet
Peel the shallot, garlic and ginger. Mince the shallot, crush the garlic and chop the ginger.
Melt the butter in a saucepan over low heat. Remove from the heat and clarify it by using a small skimmer to remove the froth and whey.
While the butter is still hot, add the shallot, garlic, ginger and all of the herbs and spices.
Return to the heat and le