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Friday, 20 April 2012

Sage Butter

Image courtesy of anu's healthy kitchen

Another one of the good larder ingredients, this butter provides a wonderful herb element whilst giving a moderate sweetness with the shallot presence. Perfect accompaniment and finishing tool for a variety of sauces, meats, fish, and vegetable dishes.

You will need:

250g salted butter (soft)
4 large shallots (chopped very finely)
tsp brown sugar
10 fresh sage leaves, finely chopped.

In a small pan sear the shallots then turn the heat down to very low, and stir occasionally. When the shallots begin to froth a little / release their sugar, add the brown sugar and continue to stir until the sugar has melted and the shallots are glazed. Allow to cool.

In a small bowl combine all ingredients with the shallot mix above until uniform. Wrap in cling film and form to a sausage shape, then chill until required.

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