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
Source: The Martha Stewart Show, October 2010
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped garlic
- 6 thinly sliced sage leaves
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.