On the jar: Mistrail Manteiga De Sálvia
stove · compound butter
★ STARRED KITCHENPrep 10 minCook 15 minMistrail Manteiga de Sálvia
Independent adaptation of a publicly published Helena Rizzo recipe. Not affiliated with, sponsored by, or endorsed by Helena Rizzo.
From a starred kitchen.
Ingredients
- Butter — 450 g manteiga sem sal → clarificar; usar 250 g clarificada
- Sage — 25 g folhas sálvia
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.
Companion jar
Mistrail Manteiga De Sálvia 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
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.