Browned Sage Butter Takes Recipes to a Whole New Level

Are you looking for a special way to amp up your meals? Browned Sage Butter takes two simple ingredients and combines them in a unique way to add flavor to vegetables, pasta, bread, meats, fish, and just about anything else you can think of.

Well, maybe not chocolate, that would be gross.

Read on to learn how to make and use this flavor packed condiment.

From simple Honey Butter to Miso Chile Butter, the steps for most compound butter is usually the same: combine softened butter and "other ingredients" (herbs, jams, cheeses, etc.), then roll it into a cylinder or put in a jar and chill until serving.

Food and Wine has some great recipes for compound butters and how to use them (including the aforementioned Miso Chile).

Tips for Making Browned Sage Butter

Alas, this recipe is more complicated than many compound butters.

Instead of softening the butter, you brown it in a skillet. Then toss in the sage to fry it for a few seconds.

Browned butter will separate with the herbs sinking to the bottom like this when it is first chilled:

So you have to add an extra step of whipping it together once it begins to solidify but it is soft enough to whip.

Oh my, can you handle all of that extra work? (read that with a heavy dose of sarcasm).

How to serve Browned Sage Butter

Forget boring pasta or rice. Just add a spoonful of Browned Sage Butter before serving.

Slather it on grilled vegetables, like corn on the cob? Use it to sauté mushrooms.

How about serving it with some cornbread? Or homemade whole wheat bread? Or some crackers.

Use it as a finishing touch for steak, chicken or fish?

Stick it in a jar with a pretty label and bow and you have a gourmet hostess gift.

What other ideas do you have?

Recipe

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Ingredients

 

• ½ cup unsalted butter (see note)
• 1 tablespoon fresh sage leaves finely chopped (or 1 teaspoon dried sage crushed)
• salt (to taste)

Instructions

 

• Clean, dry and finely chop fresh sage leaves. Or crush dried sage.
  1 tablespoon fresh sage leaves finely chopped
• Melt butter in a skillet over medium low heat. Continue cooking for 5+ minutes until the butter browns.
  ½ cup unsalted butter
• Carefully! add sage leaves (it will bubble like crazy). Let cook for about 30 seconds. Remove from heat.
• Pour into a small bowl and chill in refrigerator or freezer until it has solidified but is not hard.
• The mixture will separate upon cooling. Once it has solidified, but not hardened, whip together with a fork. Taste, add salt if desired.
• Put in a small jar or other container or spread mixture on the middle of a piece of parchment or waxed paper and roll into a cylinder. Refrigerate until ready to serve.
  salt

Notes

For best taste, use unsalted butter and add salt at the end if needed.

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