I was making a sauce to go with the grilled clams I made for dinner last night. This is the exact procedure.
In a small pan I added 1/2 stick butter and turned the heat to medium. When it started to melt, I pressed two cloves of garlic through my garlic press into the pan. When the garlic started to get fragrant, I squeezed the juice from a half a lemon into the pan. After a few seconds, the garlic turned blue (well, more of a turquoise color)!!!
I'm wondering if anyone knows why this happened? The garlic was just purchased this weekend from the farmers market. There was nothing wrong with the taste, and it actually looked kinda' neat. But I've never seen that before.