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Sage-Garlic Brown Butter

Use to make chef Laurent Tourondel's Roasted Root Vegetable Salad with Marcona Almonds.

  • Servings: 6
  • Yield: Makes enough for 6 servings
Sage-Garlic Brown Butter

Source: The Martha Stewart Show, October 2010


  • 3 tablespoons unsalted butter
  • 1 tablespoon finely chopped garlic
  • 6 thinly sliced sage leaves


  1. Melt butter in a small skillet over medium heat. Add garlic and cook, stirring, until garlic is golden brown and butter is beginning to brown, about 3 minutes. Stir in sage.

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