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homemade-sage-butter-linkSage is a flavorful, fragrant culinary herb that complements poultry, seafood cheese, eggs and vegetable dishes. Along with rosemary and thyme, sage is considered an essential herb to have on hand; especially around the holidays.

Spread this creamy, savory butter under the skin of turkey or chicken before roasting, or slather it on warm, crusty rolls or homemade cornbread.


Browned Sage Butter Ravioli topped with freshly ground black pepper and Parmesan Cheese.

1/4 pound salted butter, softened
8 to 10 large fresh sage leaves, washed and dried
Pinch of Salt
Pinch of ground white pepper

1. Chop the sage leaves finely.

2. Combine the sage, softened butter, salt and pepper in a bowl, stirring them together until the chopped sage is evenly distributed. Let sit at room temperature for an hour to let flavours infuse into the butter.

3. Refrigerate until ready to use.

NOTE: If you wish, you can spread the sage butter into a mold, or scoop the butter onto wax paper and roll into a log for easy cutting for later use. Place in a freezer-safe resealable plastic bag and place in the freezer. Sage butter will keep for several months in the freezer.