Lemon-Sage Brown Butter

[JJ Judkins]

* Exported from MasterCook *

Lemon-Sage Brown Butter

Recipe By :Rene Redzepi
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick unsalted butter
1 Pinch salt
1 tablespoon chopped lemon -- see Note
1 teaspoon finely chopped sage
1/2 teaspoon finely grated lemon zest

In a small saucepan, cook the butter with the salt over
moderately low
heat until nutty brown, about 5 minutes. 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. Remove the bowl from
the ice
water and gently beat with a wooden spoon until the butter is
slightly
pale and creamy. Fold in the chopped lemon, sage and lemon zest.


Make Ahead: The butter can be wrapped in plastic and
refrigerated for up
to 5 days.

Notes: To make the chopped lemon, cut the skin and bitter white
pith from
a lemon. Cut between the membranes to release the sections, then
chop.

SERVINGS: make 1/2 cup (8 one-tablespoon servings)
Total time: 15 mins

At Daniel Patterson’s Bay Area house, René Redzepi used wild
sage leaves
in this tangy butter. He originally made the butter to serve
with
[vFavorite]—it would also be good with white-fleshed
[cFavorite]—but it is
surprisingly delicious with cornmeal pancakes.

Cuisine:
"Mediterranean"
Source:
"Food and Wine, Jan 2012"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 102 Calories; 12g Fat
(98.6%
calories from fat); trace Protein; trace Carbohydrate; trace
Dietary
Fiber; 31mg Cholesterol; 18mg Sodium. Exchanges: 0
Grain(Starch); 0
Fruit; 2 1/2 Fat.

Nutr. Assoc. : 0 0 3896 0 20084