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Roasted Garlic Sage Butter —a delicious versatile compound butter made of salted butter, fresh sage, and sweet roasted garlic.
We are nearing that time of year where the smell of sage and garlic are abundantly in the air. It’s definitely one of my favorite times of the year for many reasons. One of those reasons being that I get to create and eat amazing food using this Roasted Garlic Sage Butter. It’s only three ingredients but it packs flavor big time.
Uses for roasted garlic sage butter
Ingredients and equipment
Roasted Garlic– Find instruction for roasting garlic HERE.
To ensure that safe leaf is dispersed throughout the butter, I process it with the roasted garlic before adding the butter. To do so, pulse the torn sage leaf and garlic in the processor until it’s in fine bits.
Next, add half of the butter and pulse until creamy. Scrap any contents back down into the butter then add the rest. Pulse until smooth.
Store the butter in an airtight container in the fridge for up to 2 weeks.
Try it out!
- Top Round Roast
- Pan-Seared Chicken
- Roasted Turkey
- Mashed Turnips
- Instant Pot Sweet Potatoes
- Roasted Asparagus
- Sautéed Mushrooms
LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!
Roasted Garlic Sage Butter
- 1/2 c salted butter
- 1 large sage leaf torn
- 4-5 roasted garlic cloves
- In a food processor cup, add the roasted garlic and torn sage, pulse to bits. Add half the butter and pulse until creamy. Process the remaining butter until smooth. Store in an airtight container in the fridge for 2 weeks.