Is your wise old Sage getting a little too old in your Quarantine fridge? (See our post on how to store herbs optimally). Or perhaps you have a sage bush in your garden that is rockin’ out this spring, you lucky thing! Both are fantastic excuses to make Crispy Sage Leaves. The by-product is Sage Brown Butter — as if things couldn’t get any better!
Step-by-Step for Crispy Sage Leaves & Sage Brown Butter
The first step is to heat a healthy pat of butter in a skillet. How much butter depends on the quantity of sage. For a small handful of sage, pictured above, use a generous 2 tablespoons butter.
Once the butter is sizzling, add the sage leaves. Let them begin to sizzle in the pan. The kitchen will start smelling real good, real fast! If you are using unsalted butter, a little sprinkling of salt over the sage leaves tastes delicious.
Use a fork to gently grab the sage leaves and turn them over. If you’re using a non-stick skillet, use a small silicone spatula so you don’t damage your pan.
Remove the sage leaves and set on a paper towel to drain.
Save every last delicious drop of the by-product: sage brown butter. You can strain the solids, or do as I do and pour slowly and delicately; the
solids will stay in the pan.
Here are your Crispy Sage Leaves & Sage Brown Butter. Life couldn’t get any better — oh, wait: Pass those mashed potatoes!
Other uses for Crispy Sage Leaves & Sage Brown Butter (as if I have to prod you with excuses, ha ha): Mixed into Pasta, as a garnish for soup, over risotto. Your ideas welcome!
Join us at Hipcooks during better days for our Hot Soup Focus Group Class, where we garnish Roasted Butternut Squash & Roasted Garlic Soup with the magic.