What happens when my hands are holding so many bunches of fresh sage? Compound butter! This is a fancy word for flavoured butter for us, but really doesn’t compound butter sounds so good?
What I do for this is roast a whole head of garlic with a bit of olive oil, salt and pepper, then squeeze out the gorgeous bulbs into cold butter, with finely chopped sage and voila – my fancy compound butter is ready!
Pairs well with:
plain crackers, sandwiches, grills, roasted veggies, garlic bread, boiled pasta or noodle or rice, eggs, cook veggies in this butter, top hot toast… really, and endless game!