I first fell in love with sage when I discovered a clary sage soap. From there I bought my first sage plant. I don’t have a green thumb so when it died I wasn’t surprised but it did come back full force the following year. I knew then that this was an herb to be reckoned with. It was strong, flavourful and resilient. The stems are woody but the leaves have a wonderful aroma.
Besides being a great addition to cooking, many cultures drink sage tea for the benefits it is thought to offer. These range from aiding with memory to anti-inflammatories. I, myself, remember a time when I was so sick I was willing to try anything. I brewed up a pot of chicken broth with sage leaves and garlic. Within hours it had cleared up my congestion which was something.
In the culinary world, fried sage is a nice addition to meats or even some salads. I have enjoyed a sage cream sauce with gnocchi or pasta. For a more simplistic flavour, sage butter is also a favourite. The favourite usage of sage butter in our household is on top of a well-cooked steak. Unfortunately, sage won’t survive a cold winter but the good news is it will come back. While I had a nice sage plant this year, I decided to try and preserve some of it in a compound butter.
To make it you need to be working with butter at room temperature. I use 1 cup of butter to 1/2 cup of loosely pressed and chopped fresh herbs. You can make it stronger or weaker tasting according to your preferences. I find this works for me because I like to pack a punch of herb flavour without having to use much butter.
Whip the butter and toss in your herbs. It is that easy.
On a piece of plastic wrap, dump the butter mixture and use the plastic to form a roll. Twists the ends and refrigerate.
Once the roll has hardened you can use the butter as it or freeze it. Personally, I cut the butter log into small pucks before rewrapping and freezing the pucks. That way I don’t have to take out an entire log of butter.
This sage compound butter is easy to make and if sage isn’t your thing, you can substitute a variety of flavours:
*garlic and parsley
1 C butter
1/2 C fresh sage, chopped
1. Allow the butter to reach room temperature.
2. Whip butter until smooth.
3. Blend in sage.
4. Put butter mixture onto a sheet of plastic wrap.
5. Gently roll butter into a log.
6. Twist plastic ends to seal.
7. Refrigerate until firm.
8. Cut log into pucks and freeze for later use or use right away.
Protein 1.93 g