Brown Butter (Beurre Noisette) with Sage
Perfect on everything from mashed potatoes to dessert. Learn how to make this nutty and buttery goodness.
- 4 tablespoons of the best butter you can buy, (We like Organic Pastures at our Danville Market) cubed into a uniformed size to cook evenly
- 8 leaves of sage
- Half of lemon, juiced
Melt the butter in a heavy bottomed sauté pan; add sage (and salt if you are using unsalted butter) when the butter begins to bubble, and continue to cook until the butter turns a golden brown color. You’ll have a small window of time when the butter turn from a noisttee to black. Make sure to utilize all your senses and your undivided attention to master this versatile sauce. Add to any savory or sweet (minus the sage) concoctions.