Elevate Your Sage Butter | Mastering The Techniques of Fine Cooking

[@WalterTruppTheChefsTable]

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[@WalterTruppTheChefsTable]

Hi Nirvana, either works . The salt will make no difference . Good luck 😉

[@annettefluit3496]

Thanks for the recipe. I have so much sage in my garden so looking for ideas.
Looks like about 1/3 cup butter?

[@WalterTruppTheChefsTable]

Yes approx but it’s not that exact
1/3 cup probably good for 2-3 serves
Thanks for your comment and have a great day 😉

[@simonpaskins2223]

Did you turn the heat off before you added the butter?

[@WalterTruppTheChefsTable]

Hey Simon
Thanks for your comment
Depends on what pan/ pot you use
Mi e was cast iron so lots of residual heat so yes I turned off the heat
Anyway basically just make sure the milk
Solids slightly brown
If it get too hot just pour into a cold pan to stop the butter from burning
Hope that helps 😉

[@nirvanasingh2]

Was that salted or unsalted butter? Thanks

[@sismith5427]

Use unsalted butter, salted butter foams more and makes it harder to check the color

[@Ju-oq5nk]

Did you scratch your pot with the knife mixing?

[@fathercarras28]

And then what?