Sage Brown Butter
Author: 
Recipe type: butter spread
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
This Sage Brown Butter recipe is a fragrant and flavorful addition to bread, potatoes and seafood dishes.
Ingredients
  • 1 Lb. (2 Cups) Unsalted Butter, cut into pats
  • 1 oz. Fresh Sage, Chopped
Instructions
  1. In a large saucepan over medium-low heat, melt butter. The butter will become "foamy" at the top. Now, you basically just sit and watch for a while, making sure your heat is not up too high.
  2. The butter will begin to bubble a little bit and little hisses will be heard. Eventually the solids that are floating on the top of the butter will begin to sink to the bottom and brown. When this happens you will smell a distinct nuttiness, which is when you are going to want to put your sage into the butter (do not allow the browned solids to burn). This will cause the butter to foam heavily as the sage releases moisture.
  3. Immediately when the foaming begins to calm a little bit, you will remove the mixture from the heat and pour it into a large bowl.
  4. Allow the mixture to come to room temperature, stirring occasionally. If your sage ends up all settling to the bottom when the butter solidifies, use a mixer to blend the sage into the rest of the butter.
  5. You can shape the butter in a butter mold, transfer to a covered container and keep in the fridge, or store it in wax paper in the freezer.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2016/11/21/sage-brown-butter/