email this pageIngredients
1 cup unsalted butter, softened, divided
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh sage
1 teaspoon sea salt
1 teaspoon coarsely ground pepper
1/4 cup chopped dried cherries
Instructions
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh sage
1 teaspoon sea salt
1 teaspoon coarsely ground pepper
1/4 cup chopped dried cherries
1. In a medium skillet, melt 1/2 cup butter over medium heat. When butter begins to foam, add onion and garlic; cook until butter turns a nut brown color. Remove from heat and stir in sage, salt and pepper. Cool completely.
2. Place remaining butter in a medium mixing bowl and beat with a mixer until light and fluffy. Scrape downs sides of bowl.
3. Add brown butter mixture and beat to combine, scraping down sides of bowl. Stir in cherries.
4. Scrape into a small bowl, crock or butter mold and cover tightly or shape into a long roll in waxed paper for storing and slicing as needed. Yield: 1 1/2 cups.
"Relish a New Ingredient," March 2007.
Nutritional Information
2. Place remaining butter in a medium mixing bowl and beat with a mixer until light and fluffy. Scrape downs sides of bowl.
3. Add brown butter mixture and beat to combine, scraping down sides of bowl. Stir in cherries.
4. Scrape into a small bowl, crock or butter mold and cover tightly or shape into a long roll in waxed paper for storing and slicing as needed. Yield: 1 1/2 cups.
"Relish a New Ingredient," March 2007.
Per teaspoon: 30 calories, 3g fat, 0g prot., 1g carbs., 0g fiber, 40mg sodium.
