Elevate Your Sage Butter | Mastering The Techniques of Fine Cooking

Let's make some sage butter with the quickest recipe by Chef Walter, Michelin # Star Chef.
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Start by heating a pan on an extremely high flame and then add butter to it. Let the butter cook away and keep tossing it around. Once it stops foaming, you have cooked off all the water. Milk particles solidified at the pan's bottom will become golden brown. While it's still foaming, add sage and pepper to it. As soon as all the water evaporates, it will stop foaming. You can stop cooking when the sauce looks golden brown. Plate it out and enjoy your quick sage butter.

[@WalterTruppTheChefsTable]

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[@VedicDesi]

I add a splash of white wine vinegar for acid which really balances the sauce. Also I whisk in a half a cup of really good Locatelli, Romano or Parmesan cheese with a whisk. Pure perfection. The Sage does most of the heavy, lifting, and you really want to use like basically a whole bunch.

[@WalterTruppTheChefsTable]

Hi Nirvana, either works . The salt will make no difference . Good luck 😉

[@annettefluit3496]

Thanks for the recipe. I have so much sage in my garden so looking for ideas.
Looks like about 1/3 cup butter?

[@WalterTruppTheChefsTable]

Yes approx but it’s not that exact
1/3 cup probably good for 2-3 serves
Thanks for your comment and have a great day 😉

[@simonpaskins2223]

Did you turn the heat off before you added the butter?

[@WalterTruppTheChefsTable]

Hey Simon
Thanks for your comment
Depends on what pan/ pot you use
Mi e was cast iron so lots of residual heat so yes I turned off the heat
Anyway basically just make sure the milk
Solids slightly brown
If it get too hot just pour into a cold pan to stop the butter from burning
Hope that helps 😉

[@nirvanasingh2]

Was that salted or unsalted butter? Thanks

[@sismith5427]

Use unsalted butter, salted butter foams more and makes it harder to check the color

[@fathercarras28]

And then what?