Cranberry Sage Brown Butter

1. 1

   In a medium skillet, melt 1 stick of butter over moderate heat.

2. 2

   When butter begins to foam, add onion and garlic and continue cooking until butter turns a nut brown color.

3. 3

   Remove from heat and stir in sage, salt, and pepper; cool completely.

4. 4

   Place the remaining butter in a medium mixing bowl and, with and electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy.

5. 5

   Scrape down the sides.

6. 6

   Add the brown butter mixture and beat to incorporate, scraping down the sides.

7. 7

   Stir in cranberries if desired.

8. 8

   Scrape into a small bowl, serving crock or butter mold and cover tightly or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.