Hazelnut Brown Butter

1. 1

   In a skillet over medium-high heat, toast the hazelnuts until deep brown in color, about 3 to 5 minutes.

2. 2

   Remove from the skillet, finely chop, and return to the skillet.

3. 3

   Add the anise seeds and allow them to toast for a few seconds, constantly shaking the pan to avoid burning.

4. 4

   Add the butter and sage, and stir constantly.

5. 5

   Season with the salt and pepper and continue to stir until the butter has a nutty brown color.

6. 6

   Transfer the butter to a container, remove the sage leaves, and refrigerate.

7. 7

   Once the butter has cooled, stir again to ensure that all the ingredients are evenly mixed.

8. 8

   Use immediately or store in the refrigerator for 2 to 4 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.