PANTRYFLEX

stove · butter sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Zestfield Sage Nut Butter

Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.

From a starred kitchen.

Ratio

Ratio by volume: Water 50 ml, Lemon Juice 15 ml
Water 50 mlLemon Juice 15 ml

Ingredients

  • Pine Nuts — 10 g pine nuts
  • Hazelnuts — 10 g hazelnuts
  • Butter — 40 g unsalted butter
  • Sage — 8 sage leaves, finely chopped
  • Water — 50 ml water
  • Lemon Juice — juice of 1/2 lemon (15 ml)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Zestfield Sage Nut 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:

2 kitchens · 5 stars · 1 national award

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Originally published as Sage Nut Butter Sauce.

Adapted from a Raymond Blanc recipe (Raymond Blanc / BBC Food + Guardian (cep tortellini)).

More from this kitchen

FAQ

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 Raymond Blanc / BBC Food + Guardian (cep tortellini) (published as “Sage Nut Butter Sauce”). Full citation lives in Provenance.

Companion jar