Lemon-Sage Brown Butter

1. 1

   In a small saucepan, cook the butter with the salt over moderately low heat until nutty brown, about 5 minutes.

2. 2

   Scrape the butter into a bowl and chill in a bowl of ice water, stirring frequently, just until it begins to harden around the edges, about 5 minutes.

3. 3

   Remove the bowl from the ice water and gently beat with a wooden spoon until the butter is slightly pale and creamy.

4. 4

   Fold in the chopped lemon, sage and lemon zest.

* Per serving · 4 servings · Values may vary.

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