Brown Butter Sage Compound Butter
A good bread is nothing without good butter! Okay, that is not really true. Good bread is good bread. However, a delicious compound butter can elevate even the most subpar of breads. This is perfect for your Thanksgiving table. You can add it to cornbread, dinner rolls, even Turkey! Using compound butters is a fantastic way to elevate your cooking! This recipe is for a luxurious brown butter sage compound butter that has toasty, nutty and earthy notes. It is such a simple yet transformative ingredient that can take the most ordinary of dishes to the next level!
What is Compound Butter?
Compound butters are mixtures of some ingredient and butter. For the most part, this means butter and an herb or anything else that can be used as flavoring. The culinary technique involves taking softened butter and mixing it with the herbs, spices, or other flavorings. This brown butter sage version uses exactly that concept and take it up a notch by browning the butter first, then whipping it up. The flavor combines nutty richness of brown butter with the earthy, aromatic qualities of fresh sage.
The Secret Ingredient Professional Chef’s Love
- Adds instant flavor and depth to any dish
- Very easy to prepare
- Keeps fresh in the refrigerator for weeks at a time
- Versatile across many dishes and cuisines
Ingredients You’ll Need For the Brown Butter Sage Compound Butter:
- Unsalted Butter
- Fresh sage leaves
- Kosher Salt
What can I use compound butter for?
There are so many ways to use compound butter! Specifically, I use this recipe for brown butter sage compound butter on my favorite cornbread and dinner rolls. However, you can use it for ANYTHING. You can melt over steak, grilled chicken or any grilled protein. You can spread it on warm bread of toast. You can use it to place on roasted vegetables as a finisher. You can stir it into pasta! You can use it on a baked potato! The possibilities are endless!!
Frequently Asked Questions
Q: Can I use dried sage instead of fresh sage leaves?
A: Honestly, I do not recommend it. If it is absolutely necessary you can use 1 tsp dried sage if fresh is unavailable.
Q: How do I know when butter is browned?
A: To know when your butter is perfectly browned, look for a golden color and nutty aroma. I recommend using a light bottomed pan so you can truly see the color of the butter as it cooks. Look for those small brown bits at the bottom of the pan (the milk solids) to tell you when the butter is done!
Q: Can I make brown butter sage compound butter dairy-free?
A: Sure! You can try and use plant-based butter alternatives, but I have never attempted “browning” plant based butter. In this case, I would just blend the sage with the plant based butter and salt for a sage compound butter.
Is this Brown Butter Sage Compound Butter good for Thanksgiving?
Yes! This makes the perfect accompaniment for your Thanksgiving bread course. If you are serving parker house rolls or cornbread, this will go beautifully with those flavors. It is nutty, toasty, and earthy.
Do I have to whip Brown Butter Sage Compound butter in a food processor?
Yes! One key to have a super soft butter that really melts evenly on your bread is incorporating just a bit of air. If you were to use this compound butter right after it solidifies the sage will settle at the bottom. After it is solid, just pulse it a few times for about 30 seconds to get the perfect texture.
Equipment
- 1 food processor
- 1 saucepan
Ingredients
- 2 sticks unsalted butter 8 ounces
- 1/4 cup tablespoon finely chopped fresh sage washed and dried
- 1 tsp kosher salt adjust more or less based on your taste!
Instructions
- Finely chop sage leaves
- In a large skillet or saucepan, melt butter over medium heat, stirring occasionally with a nonstick spatula. This should take about 5 minutes. Add in the sage to the melted butter.
- Next, turn heat to medium-high to brown the butter. You will see the butter begin to foam and bubble. That is good!
- Cook for just 30 seconds more as the butter changes color to a light brown and smells nutty and fragrant. If you cook it too much longer the butter will burn! Look for little bits of brown specs to let you know the butter is done.
- Remove from heat and pour into a heat-proof bowl
- Add salt and mix to combine.
- Let cool at room temperature, stirring every few minutes as it cools. Once it is room temperature, you can place it in the refrigerator until it is solid
- Next, whip the butter for a smooth texture. Add the cold solid compound butter to a food processor and process for just 30 seconds until smooth. Now it is ready to use! Feel free to adjust for more salt to your liking.
Video
@lilypcrumbs Cornbread mightttt just be my favorite thanksgiving food. This cornbread recipe in particular is the best. Its the perfect texture AND a stellar thanksgiving side dish! #cornbread #cornbreadrecipe #thanksgivingdinner
♬ sonido original – BACK TO THE 90’s
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