Ingredients:

  • 1/2 cup (113g) Unsalted Butter
  • 12-15 Fresh Sage Leaves
  • 1/4 tsp Fine Sea Salt
  • 1/8 tsp Freshly Cracked Black Pepper
  • 1 clove Garlic, thinly sliced or smashed
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Toasted Hazelnuts, crushed (optional)
  • 2 tbsp Freshly Grated Parmesan Cheese (optional)

Instructions:

  1. Place the butter in a cold, light-colored skillet over medium heat. Allow the butter to melt completely. As it begins to bubble and crackle (water evaporating), stir occasionally to ensure even heating.
  2. Once the crackling subsides and the butter begins to foam, watch the milk solids at the bottom of the pan. Use a whisk to scrape the bottom. Proceed immediately once the solids turn a golden-amber brown and smell nutty.
  3. Add the fresh sage leaves and garlic to the pan. Stir for 30–60 seconds, then remove the pan from the heat. Stir in the lemon juice to stop the browning process, then season with salt and pepper.