BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
BROWN BUTTER, SAGE
1/2 cup (4 ounces) salted butter, cubed
- 2 Tablespoons chopped sage (fresh)
- 4 each (2 ounces) wedged manchejo cheese, room temperature
1/2 lemon for a spritz after browning butter
Place butter in a medium saute pan over medium hear. Once butter is melted add sage and continue cooking until it begins to froth. Butter will caramelize and brown, as the water in it evaporates. Once it is just brown, remove from heat and remove sage leaves with slotted spoon. Add a spritz of lemon juice.
Chef Note: replace sage with other flavors and spices as desired depending on application. For example use brown butter with fennel pollen over egg noodles with salmon.