For 6 people
For 6 people
Dip the sage leaves in boiling water for one minute, then drain and pat dry with paper towels.
Grate half the zest of a lemon and cut the unsalted butter into small cubes.
In the bowl of a food processor, combine the diced butter, grated zest, lemon juice, and sage leaves. Season with salt and pepper to taste, then blend quickly until you get a firm, smooth cream.
Pour the buttercream into a ramekin and cover it with cling film before placing it in the refrigerator until ready to eat.
Enjoy sage butter on toast with ham or cold roast pork.
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