CLARIFIED, BROWNED, SAGE BUTTER

Thanksgiving is coming up next month, so I've decided to do a FULL THANKSGIVING MENU starting from appetizers all the way to cocktails. This browned sage butter is the perfect ingredient to add to my dishes, and I will be using it a lot over the next month, so I highly recommend you making it! You can use it on your turkey, in a pasta sauce, on a leftover turkey sandwich, in baked goods (ex. pumpkin, sage pound cake)
Happy fall everyone! And make sure to check in for tons more holiday recipes here:
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RECIPE:
2 cups of butter (4 sticks)
10 leaves of sage about half a cup, finely chopped

DIRECTIONS:
Add your butter in a pot and turn it on med-high heat. Finely chop your sage and add it to your butter. Once the butter has melted and is coming to a boil, the milk fat particles will float to the top. They will be a foamy white color. Take a spoon and ladle off ALL of the fat. Then wait 10-15 more minutes and a second foam should occur. It will be even bigger than the first. Again scrape off all of the fat. It should at this point start to brown at the bottom of the pot and have an aroma. Immediately take it off the heat. Poor your clarified butter into a clean container and scrape off any additional fat particles. The butter should be a clear, dark brown color with sage pieces floating at the bottom. Let it cool, and then add it to your refrigerator to cool completely, mixing the butter every 30 minutes so that the sage pieces are mixed throughout the butter. *if you do not have time for this step, you can let the butter cool completely without mixing, but when you are ready to use your butter, take it out of the container. Then add it to your mixer, fitted with the paddle attachment and mix your butter, dispersing the sage throughout the butter. And Enjoy!