* 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 He originally made the butter to serve with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
