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
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