BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BROWN BUTTER, SAGE

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Chef Note: You may want a more subtle sage butter flavor. We recommend trying it without browning the butter first. Start by melting butter just under simmer and place the sage in it; steep until desired flavor is achieved. Remove the sage; discard or save for another purpose. Keep butter warm until needed.

Ingredients:

  • 1/2 cup (4 ounces) salted butter, cubed

  • 2 Tablespoons chopped sage (fresh)
  • 4 each (2 ounces) wedged manchejo cheese, room temperature
  • 1/2 lemon for a spritz after browning butter

     

Method:

Place butter in a medium saute pan over medium hear. Once butter is melted add sage and continue cooking until it begins to froth. Butter will caramelize and brown, as the water in it evaporates. Once it is just brown, remove from heat and remove sage leaves with slotted spoon. Add a spritz of lemon juice.

Chef Note: replace sage with other flavors and spices as desired depending on application. For example use brown butter with fennel pollen over egg noodles with salmon.

 






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