Elevate Your Sage Butter | Mastering The Techniques of Fine Cooking

Let's make some sage butter with the quickest recipe by Chef Walter, Michelin # Star Chef.

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Start by heating a pan on an extremely high flame and then add butter to it. Let the butter cook away and keep tossing it around. Once it stops foaming, you have cooked off all the water. Milk particles solidified at the pan's bottom will become golden brown. While it's still foaming, add sage and pepper to it. As soon as all the water evaporates, it will stop foaming. You can stop cooking when the sauce looks golden brown. Plate it out and enjoy your quick sage butter.