I was making spicy clarified butter but wanted to avoid the flecks of red or black that can throw off the color of a dish. I decided to steep some basil and a few other herbs with an habanero in the butter and then remove them.
The butter did not come out nicely AT ALL. Despite letting it cool for some time, the butter never re-solidified. I was rushed and didn't have cheesecloth so I might have done a poor job at removing the solids. At the normal temperature of my kitchen, butter, clarified or otherwise, will solidify - but not this stuff.
Is it possible that the oils from the herbs and pepper prevented it from setting up?
I wouldn't think a handful of herbs and a singular hot pepper would have enough oil to prevent 12+ ounces of clarified butter from setting up.