How to make sage butter with fresh sage, heavy cream, and a food processor.

The sage homemade butter recipe. 3 ingredients and a food processor: how to make butter and flavor it.
sage butter recipe

From now on, I will only have homemade butter made from heavy cream.

Ok, not ALWAYS and probably not for cooking purposes, but I will for sure for foodie weekends, yummy breakfasts, and crouton nights. Now that I know how to make sage butter at home, no one can stop me!


When I was in bed with the flu a few weeks ago, I saw Jamie Oliver on TV, explaining how to make butter, and I couldn’t believe it was so easy. The revelation came at the perfect time since I was developing a new recipe: my mashed potato pancakes. Homemade butter, sage-flavored, was the perfect final touch!

So now, my friends, both you and I know how to make homemade butter, how to flavor it with fresh sage, and how to use it!

sage homemade butter recipe

Course condiment
Cuisine Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 small jar
Author Claudia Rinaldi | Gourmet Project


  • 8.8 oz of heavy cream 250 gr
  • 3 large sage leaves
  • 1 pinch of salt
  • You'll need a food processor


  1. Place the cream in your food processor bowl and turn it on to medium speed for 10-12 minutes.
  2. Turn off and drain the butter, yes butter! that has formed during the process. Don’t throw away the liquid: that is yummy buttercream you can use in thousand recipes!
  3. Apart blend sage leaves and salt.
  4. Add them to the butter and mix with a wood spoon.
  5. Your butter is ready, my dear! Keep in the fridge for a week or freeze for up to 6 months!


Enjoy your delicious homemade sage butter!