stove · compound butter
★ STARRED KITCHENPrep 10 minCook 15 minSage Butter
Independent adaptation of a publicly published Helena Rizzo recipe. Not affiliated with, sponsored by, or endorsed by Helena Rizzo.
FINISHING BUTTER · PASTA, RISOTTO & ROASTED VEGETABLES
In the published recipe, this is the finishing butter for passo a passo Maní.
Rizzo's clarified sage butter, a finishing butter.
On the jar
SAGE
- Method
- stove
- Yield
- about 1¼ cups
- Ingredients
- 2
Stove sauce. Cook from the recipe
Ingredients
- Butter2 cups (450 g)
- Sageabout 1¼ bunches (25 g)
Method
- This sauce is cooked on the stove. The jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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Companion jar
Sage Butter wants a whisk and a stove. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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Provenance
Helena Rizzo works in Brazilian / contemporary at Maní; credentials include Michelin 1* (Maní, São Paulo).
Originally published as Manteiga de Sálvia (Clarified Sage Butter).
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Helena Rizzo / Michelin Guide Brasil (passo a passo Maní) (published as “Manteiga de Sálvia (Clarified Sage Butter)”). Full citation lives in Provenance.