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Recipe BookKitchen FoundationsButters

Honey & Sage Brown Butter

Nutty brown butter with sage, honey and a small lift of lemon.

A warm finishing butter for roasted squash and autumn or winter vegetable dishes.

Approximately 220 g

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Ingredients

  • Unsalted butter200 g
  • Fresh sage leaves15 g
  • Honey35 g
  • Fresh lemon juice10 ml
  • Fine sea salt2 g

Method

  1. Melt the butter over medium heat and cook until the milk solids turn hazelnut brown and the aroma is nutty.

  2. Take the pan off the heat and add the sage. Let it crackle until aromatic and crisp.

  3. Whisk in the honey, lemon juice and salt.

  4. Keep warm for service. Leave the sage in for a rustic finish or strain for a cleaner sauce.

Chef’s notes

  • Add the honey after the butter has browned so it keeps its floral character rather than scorching.

Allergens and diet

Milk.

Vegetarian · Gluten free

Used in

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Last refined · September 2026