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Recipe for Sage Butter | Almanac.com

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Sage Butter

Photo Credit
Patty Sanders
Patty Sanders
Yield
1 stick of sage butter
Category
Dips and Spreads
Course
Other
Special Considerations
Meatless
Preparation Method
Simmer
Credit
Patty Sanders
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Mmm! Sage Butter is delicious plus an easy way to incorporate the healing benefits of sage (Salvia). With two ingredients, you have an amazing herbal butter that’s wonderful on sweet potatoes, chicken, tossed vegetables, fried eggs, toast, popcorn, and whatever you wish!

The origin of the salvia name speaks to its age-old medicinal value from the Latin salvus “to save” and salvere, “to heal”. Sage contains antioxidants that help reduce the risk of serious health conditions like cancer. It’s also rich in vitamin K, which aids the body in clotting blood.

In the video below, Patty Sanders shows us how to make sage butter—and also talks all about the healing benefits of sage. Patty is a nutritionist with Purdue University extension, certified herbalist, and gardener! 

Ingredients
1 stick of butter or 1/2 oil
1 tablespoon of finely chopped sage
Instructions

Melt butter in small saucepan over medium heat. Add sage and simmer for 3 to 5 minutes until color changes to light green.  
Store in fridge and butter will be ready to use by next day. It will keep for weeks in the fridge and for months in the freezer.

About The Author

Patty Sanders

Patty Sanders is a certified herbalist and professional nutritionist for Purdue University Extension. Read More from Patty Sanders

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Comments

Susan R (not verified)

1 year 12 months ago

This was delicious on my homemade gnocci!

Julie (not verified)

2 years 3 months ago

Are you using fresh or dried sage for the 1 tablespoonful per stick (1/4c) of butter? This looks wonderful. Thank you.

Patty is using dried sage (which she dried from her summer harvest). But you can use fresh sage as well. Finely chop the sage leaves and it will crisp or fry up in the skillet. We’d probably do a 1/8 cup fresh sage for 1 stick of butter, 1/4 cup for 2 sticks.