Chop the garlic, onion, and lemongrass into small chunks. Use a food processor to finely mince them for faster cooking. (You can also mince by hand if needed.)

In a large pot or wok over high heat, melt the 4 sticks of unsalted butter. Keep an eye out for bubbling.

Once the butter is bubbling, stir in your minced garlic, onion, and lemongrass. Cook for 1 minute until fragrant.

In a separate bowl, combine all dry seasoning ingredients. Mix well.

Add the dry spice mix into the pot with the butter and aromatics. Stir thoroughly to blend everything together.

Lower the heat to medium-high and cook the mixture for 5 minutes, allowing the flavors to meld and the sauce to slightly reduce.

Turn off the heat and transfer the sauce to a bowl. Serve warm or at room temperature. (Do not refrigerate before serving – cold butter will clump.)