Sage butter

From issue #3.
Photography by Photography by Aaron McLean.

    INGREDIENTS

    100g unsalted butter
    fresh sage leaves

    METHOD

    Melt the butter gently in a small pan. When the foam has subsided and the milk has separated out, remove from the heat and sit for a few minutes. Skim off the foam and pour the fat through a sieve lined with a paper towel, leaving the milk behind. Set aside.

    Heat the clarified butter over a medium heat, add the sage leaves and
    cook for a few seconds until bright green and crisp.

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