A friend gave me two baggies full of beautiful sage leaves. What would be the best way to preserve them? i would love to be able to freeze them but would hate it if they turned in to black goo when thawed! Thanks for any tips.
I usually dry my extras by hanging upside down to dry or place in a sieve (if loose leaves) in a dark cabinet to dry, then put in an airtight container. Some I pack into a jar with olive oil and set in the fridge. I haven't tried freezing them, although I'd probably put them in oil before freezing.
Both actually. You'll have to keep an eye on the butter because it goes from a delicious browned butter to a nasty burnt butter very quickly. It is easier to use clarified butter (ghee) the fist time you try it.
Here are some recipes/variations on a theme. If you google on browned sage butter, you'll find many more.