Sage & Garlic Butter
Delicious flavourful butter - easy to make with few ingredients! Yummy with fresh bread, melted onto new potatoes, or used for light frying.
Ingredients
2 to 3 cloves fresh garlic
8 to 12 fresh sage leaves
100gm butter
A small pinch of coarse sea salt – adjust to taste
A small pinch freshly cracked black pepper - adjust to taste
chilli flakes (optional)
Instructions
Dice butter into small cubes, put in bowl and leave at room temperature to soften
Add one lump of butter (1 tsp) to a small frypan at medium-high heat
Peel garlic cloves and add to frypan, stir regularly while cooking until fragrant and crisp brown on the outside
Rinse and thinly slice the sage leaves - easiest done by rolling them together like a cigar and slicing all together - the finer the chop, the better
Add sage, garlic and seasoning to softened butter and mash with fork until thourougherly mixed through
Use straight away or transfer to a jar with a tight-fitting lid. Keep in the fridge for 4 to 5 days
Notes
Sage – can be substituted or supplemented with other herbs. Some herbs (sage, basil, chives, coriander, parsely) are best mixed into the butter fresh, while other herbs (rosemary, thyme) become more flavourful when toasted with the garlic
Butter - if already salted taste before seasoning further. I recommend shopping local and finding out where your dairy comes from. Can be substituted for an vegan margarine.
Storing/freezing - Keep in an air-tight container in the fridge and used within 5 days or you can freeze for up to 6 months.
Enjoy, F x
