SAGE BUTTER (1/2 cup)

 Condiments, composed butters, sage butter 1  Vegetables, corn on the cob, boiled, with sage butter

¾ stick unsalted butter, softened

1 large garlic clove, peeled, finely chopped and mashed with ½ teaspoon salt

2 tablespoons finely minced fresh sage leaves (if sage is unavailable or unappealing, substitute another green herb — basil, chervil, chives, cilantro, mint, oregano, tarragon or thyme)

1 teaspoon freshly squeezed lemon juice

pepper to taste

  1. Stir together butter, garlic and salt mash, sage, lemon juice and freshly ground black pepper to taste in a large bowl.


adapted from Gourmet Magazine, July, 2008




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