I am a huge fan of herb butters. Herb butters are a simple way to brighten up everyday dishes. You can add them to mashed or steamed potatoes, drizzle some on pasta or ravioli, top mushrooms, beans, or corn to uplift almost any ho-hum dish into something special.

Sage brown butter only takes a few minutes to make and keeps for at least a couple weeks in the refrigerator so make some and keep it on hand.

All you need is

• 4 ounces (8 tablespoons) unsalted butter
• 1 clove garlic, crushed and chopped (optional)
• 1/4 cup (about) coarsely chopped fresh sage leaves
• Salt and pepper

Take the leaves off the sage and chop them.

Put the butter in a sauce pan over medium heat and let it melt

The butter will start to foam, bubble, and pop, this is good! Eventually these bubbles will just sort of sink to the bottom of the pan and start to brown and it will start to smell nutty and yummy. Add the sage and garlic now, if you are using garlic. It will bubble a little and smell amazing.

Leave it to simmer on a medium heat for 3 or 4 minutes, but don’t let it get too dark. Take it off the heat if it is getting too dark.

When the butter is brown and clear and stops bubbling t’s done. Take it off the heat and add salt and pepper and taste it to see if it needs more.

At this point your kitchen will smell so good you won’t need me to tell you what to use this on, you will want to put it on everything!

Try some on eggs too.

Have great week. See you at pickup.

Mo