Sage Butter Sauce

Ingredients

Remove the butter from the fridge and allow it to come to room temperature on the counter.
Roughly chop the sage leaves and add to butter and cook until they start to crisp (you can even leave some of the sage leaves whole if you like, there’s nothing better than a mouthful of butter soaked pasta with a crispy sage leaf).
Season with salt and black pepper.
Mix until thoroughly combined and then scoop the mixture onto a sheet of parchment paper. From here, tightly roll the buttery mass into a log-like shape, about 1 inch thick. Twist ends to secure and chill until firm. Alternatively, freeze for up to a month and enjoy at a later date.

Remove the butter from the fridge and allow it to come to room temperature on the counter.
Roughly chop the sage leaves and add to butter and cook until they start to crisp (you can even leave some of the sage leaves whole if you like, there’s nothing better than a mouthful of butter soaked pasta with a crispy sage leaf).
Season with salt and black pepper.
Mix until thoroughly combined and then scoop the mixture onto a sheet of parchment paper. From here, tightly roll the buttery mass into a log-like shape, about 1 inch thick. Twist ends to secure and chill until firm. Alternatively, freeze for up to a month and enjoy at a later date.