Sage-infused browned butter

A delicious, versatile spread!

I first tasted sage browned butter while staying at a charming bed and breakfast in the UK. As I perused the generous (and meticulously labeled) morning buffet, I was surprised to see the savoury butter. I wouldn’t have thought it to be an ideal element with fresh sourdough and fruit preserves but, in fact, it was absolutely spectacular (or ‘spreadtacular,’ according to my husband). Sage browned butter is a versatile concoction – in addition to the aforementioned breakfast option, I also like to serve it over hot, cooked pasta with a little lemon zest and grated parmesan; it’s also delightful on steamed vegetables or grilled fish as well. For a slightly sweeter option, consider stirring a tablespoon or two of honey into the cooling, sage-infused browned butter. Small jars of this treat make excellent host or holiday gifts. The butter is best enjoyed at room temperature.

Ingredients

• 1/2 cup (100 g) unsalted butter
• 3-4 large fresh sage leaves, very finely chopped
• Pinch or two of fleur de sel or slightly coarse sea salt (to taste)

Method

• Melt butter in a small saucepan placed over medium heat. Cook, whisking almost constantly, until butter is just beginning to brown and has a toasted or nutty aroma (this generally takes about 5 minutes). Do not let the butter burn! If making a larger quantity, use a larger pot and increase cooking time by a few minutes.
• Once the butter has browned, pour it into a medium-sized heatproof bowl (metal or glass). Make sure the bowl is large enough to accommodate the butter foaming up quite a lot when the sage is added.
• Stir in the chopped sage then let the mixture sit for 15 minutes, stirring occasionally, to infuse the butter with the flavour of the sage.
• The next (last) step creates a lighter-textured butter that’s easier to spread; if you are using it for pasta sauce or to dab on cooked vegetables, etc., you can skip it and simply transfer the butter to an airtight container and refrigerate until ready to use.
• Cool the bowl of butter in the fridge just until it begins to thicken and solidify (keep an eye on it so you can remove it from the fridge before it really starts to solidify). Whisk or beat the cooled browned butter (you can use a stand mixer with a whisk attachment if you have one) until it is light in colour and texture (about 5 – 7 minutes). Add a few pinches of sea salt, to taste, as you whisk. Once the butter has reached the texture you like, transfer it to an airtight container.
• Refrigerate for up to 2 weeks or freeze for up to 3 months. 

Makes just under 1/2 cup (100 g) of butter; recipe can easily be multiplied.