Tuesday, May 20, 2014
Tuesday Recipe - Sage Butter
Do you like butter on cooking steak? Then a sage butter will be amazing. Because you are using fresh sage for this, the flavor will be more gentle and sweet than strong dried sage making it a good companion for oven roasted potatoes, grilled summer squash and grilled chicken.
2 1/4 sticks butter, softened
1 tablespoon finely chopped fresh sage leaves
3 tablespoons finely chopped fresh flat-leaf parsley leaves
10 pitted medium green olives (1/4 cup), roughly chopped
2 anchovy fillets, finely chopped
Place softened butter in medium bowl. Add remaining ingredients; mix until well combined. Place butter mixture on a piece of plastic wrap about 8 in. long. Roll mixture into a log about 2 inches in diameter; wrap tightly. Chill until required.
Formed into a log and wrapped in plastic wrap, butters like this will keep for up to 1 month in the freezer and up to 5 days in the refrigerator. Allow to soften slightly at room temperature before slicing into rounds. You can halve the quantities given here, if preferred.
If you love herbal butters, the Backyard Patch makes a selection of different blends crafted especially to blend into butter. You can find them allhere.