well, there *is* water in all butter - clafified butter (ghee
   they call it in india) is butter after the water is boiled out.
   so you're just adding a tiny bit MORE watter, which will then
   boil off very quickly and leave you with flavored butter. when I
   say a tiny bit of water, I mean a TINY TINY BIT - a few drops of
   water to make a very thick bullion paste, which will then mix
   very well with the butter. Lemme do some thinking on this - I
   might have a few hints - i love a mental challenge. "