Steaks often get finished with a compound butter, but poultry deserves a special butter of its own.
Gravy can be lovely, but not everyone likes thick, gloppy sauce.
On the cooks end, it can be easy to foul-up, and can sometimes lack flavor.
Plus, theres all that whisking, and roux-ing, and waiting for pan drippings.
This fried sage butter sauce is quick to prepare, and tremendously flavorful.
Start by melting andbrowning a stick of salted butterin a small saucepan or pot over medium heat.
Swirl or stir occasionally.
Stir the sage in, so every leaf begins to fry evenly.
Flip them as needed to ensure theyre completely fried, about one or two minutes.
Take the pan off the heat.
The sage will curl up and feel brittle.
Dont worry if they break; thats the plan anyway.
Not bad at all.
At this point, you have options.
For ultimate coverage in each spoonful, let the butter cool for five to 10 minutes.
Pour the butter sauce into a measuring cup and use an immersion blender to pulse three or four times.
That will be sufficient to break the sage into tiny bits.
Spoon over slices of your roast, and serve.
Beyond meats, absolutely consider tossing roasted squash in it once they come out of the oven.
This recipe can be doubled or tripled.
One stick of butter will yield just shy of half a cup of butter sauce.
Store the leftover sauce, covered, in the fridge for up to a month.
Melt the butter over medium heat and swirl occasionally.
Let the butter continue to cook until it begins to brown.
Take the pan off the heat and let it sit for five to ten minutes.
Break up the sage into medium to small bits, as you like.
