Sage Brown Butter.
Can I give you some sage advice (giggle giggle, knee slap, my pun game is so strong)?
This Sage Brown Butter is a winner.
For a couple of years now, I’ve read many food bloggers raving about the incredible discovery of brown butter (cough cough, Jessica from How Sweet It Is), but I never put in the effort of making it myself and tasting this incredible culinary marvel. And then I decided I wanted to come up with a recipe for Sage Brown Butter Sweet Potatoes for Thanksgiving. So, I mean… obviously…
Just for the record, it’s fragrant, flavorful, and has a ton of different uses. From simply using as a butter spread, to using on my sweet potatoes, to seafood, to scones…
The browning of the butter brings out a distinct nutty flavor that is just irresistible. It’s so simple, too. This recipe yields 2 cups of butter that can be kept in a container in the fridge, or kept in the freezer indefinitely for many uses to come!
Sage Brown Butter
Ingredients:
Makes 2 Cups
- 1 Lb. (2 Cups) Unsalted Butter, cut into pats
- 1 oz. Fresh Sage, Chopped
Directions:
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.
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.
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.
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.
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.
- 1 Lb. (2 Cups) Unsalted Butter, cut into pats
- 1 oz. Fresh Sage, Chopped
- 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.
- 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.
- 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.
- 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.
- 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.
