Shallot Sage ButterSteven Raichlen
Try this Shallot Sage Butter on Brisket Steaks.
Shallot Sage Butter
- Yield: Makes 1/2 cup
- 8 tablespoons (1 stick) unsalted butter
- 2 large shallots, peeled and minced
- 3 tablespoons chopped fresh sage leaves
1: Melt the butter in a saucepan over medium heat. Add the shallot and sage and cook until just beginning to brown, 3 minutes. Remove from the heat and keep at room temperature until ready to use. Reheat if it solidifies.
Our thanks to the sponsors of Project Fire Season 2:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.