Last updated on October 23rd, 2023 at 09:02 pm
Sage is a popular spice that gives Mediterranean dishes in particular a characteristic note. Processed into sage butter, you can wonderfully freeze the spice plant and always have the required amount, perfectly portionable, at hand.
Prepare sage butter
- 1 handful sage leaves
- 250 g butter
- 1 small clove of garlic
- pepper and salt to taste
- Wash sage and spin dry.
- Chop finely.
- Melt the butter in a saucepan.
- Add sage and season with salt and pepper.
- Put the garlic through the press and mix it in.
- Heat butter until it begins to brown.
- Pull sage butter off the heat and let cool slightly.
- Reheat on lowest setting for five to ten minutes so that the flavor of the sage is well infused into the butter.
You can also use vegan butter alternatives for this recipe. However, you should make sure that the spreading fat used in the packaging is relatively hard, otherwise the sage butter will not solidify.
Freeze sage butter
Once the herb butter has reached a certain firmness, you can portion it. There are several ways to do this:
If you need larger quantities, for example for a barbecue, put the butter on aluminum foil and form a roll. Twist ends well, label and place in freezer.
Spread the sage butter in batches into the compartments of an ice cube maker. Hardened by freezing, the sage butter can be removed in individual portions.
If you mainly need just a few drops of sage butter to add to a steak, for example, proceed as follows:
- Wait until the sage butter is relatively solid.
- Form small blobs with a teaspoon.
- Place them in a shallow freezer container with some space between them.
- Frozen sage butter will keep in the freezer for up to six months.
If you don’t want to use all of the sage to make butter, you can put the chopped leaves in portions into the compartments of an ice cube maker. Add a little water or oil on top and freeze the sage. You can add the frozen cubes directly to the food.