How to make sage butter with fresh sage, heavy cream, and a food processor.
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!
HOW TO MAKE SAGE BUTTER AT HOME
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
- 8.8 oz of heavy cream 250 gr
- 3 large sage leaves
- 1 pinch of salt
- You'll need a food processor
Place the cream in your food processor bowl and turn it on to medium speed for 10-12 minutes.
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!
Apart blend sage leaves and salt.
Add them to the butter and mix with a wood spoon.
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!