This fresh sage butter recipe is perfect for sage butter mac and cheese, sage butter noodles, sage butter corn on the cob, sage butter roasted chicken, sage butter turkey rub, or try it melted over cooked green beans.
You can use sage butter on pasta, sage butter over steak, and even stir sage butter into gravy.
Try placing chicken or fish on a bed of sage leaves before cooking.
For centuries the many healing properties of sage have been well known. It is equally reknowned for its use as a flavouring herb and is an excellent digestive. Traditional English stuffing is still often made with sage and onion. Layers of sage and onion stuffing are delicious alternated between the layers of a cashew nut roast.
Sage is said to strengthen the memory, and was often taken in a tea as a tonic in England.
How to make a Sage Butter
You will need a large cube of unsalted butter, softened.
Finely chop 1 or 2 tablespoons fresh sage leaves.
Pound these well into the butter and form into a nice shape to serve or use in cooking.
Chill until ready to use.