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.
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 summer grilling (including the aforementioned Miso Chile).
Alas, this recipe is more complicated. 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 like this when it is first chilled:
So you have to add an extra step of whipping it together and chilling it again. Oh my, can you handle all of that extra work? (read that with a heavy dose of sarcasm).
Forget boring pasta or rice. Just add a spoonful of Browned Sage Butter before serving.
Grilled vegetables, like corn on the cob?
How about serving it with some cornbread?
Or a finishing butter on grilled steak 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?
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Browned Sage Butter
- ½ cup unsalted butter
- 1 tablespoon fresh sage leaves
- salt (to taste)
- Clean, dry and chop sage leaves.
- Melt butter in a skillet over medium low heat. Continue cooking for 5+ minutes until the butter browns.
- 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. Whip together with a fork. Taste, add salt if desired.
- Put in a small jar or spread mixture on the middle of a piece of parchment or waxed paper and roll into a cylinder. Refrigerate until ready to serve.
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