Cranberry Sage Brown Butter
Ready In: 10 mins
Yields: 1 butter log
Ingredients
- 1 cup unsalted butter, softened, divided
- 1⁄2 cup onion, finely diced
- 1 garlic clove, minced
- 2 tablespoons fresh sage, chopped
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
Optional
- 1⁄4 cup dried cranberries, finely diced (optional)
Directions
- In a medium skillet, melt 1 stick of butter over moderate heat.
- When butter begins to foam, add onion and garlic and continue cooking until butter turns a nut brown color.
- Remove from heat and stir in sage, salt, and pepper; cool completely.
- Place the remaining butter in a medium mixing bowl and, with and electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy.
- Scrape down the sides.
- Add the brown butter mixture and beat to incorporate, scraping down the sides.
- Stir in cranberries if desired.
- Scrape into a small bowl, serving crock or butter mold and cover tightly or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.
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