📖 Instructions

1. Prep the Blackberries: Gently rinse the blackberries under cool water. Pat them dry with a paper towel to remove excess moisture. This helps prevent the butter from becoming too watery.
2. Melt the Butter: Place the butter in a small saucepan over medium heat. Let it melt completely, stirring occasionally to ensure even melting. Watch it closely—we want to achieve browned butter, not burnt butter.
3. Brown the Butter: Continue cooking the butter, swirling the pan occasionally. It will start to foam. As the foaming subsides, you'll notice the milk solids at the bottom of the pan turning golden brown. This is where the magic happens! The butter will have a nutty aroma when it’s ready. This typically takes about 5-7 minutes. I almost burnt mine the first time I tried this so don't let your guard down!
4. Add the Sage: Once the butter is browned, immediately remove the saucepan from the heat. Add the chopped fresh sage to the hot butter. The sage will sizzle and release its fragrant oils into the butter.
5. Incorporate the Blackberries: Gently fold in the blackberries using a rubber spatula. Be careful not to mash them too much; we want them to stay somewhat intact for bursts of flavor in the finished butter.
6. Season with Salt and Pepper: Add a pinch of sea salt and a grind of black pepper to the mixture. The salt enhances the sweetness of the blackberries, while the pepper adds a subtle savory note that complements the sage and butter.
7. Cool and Solidify: Pour the blackberry sage butter into a small, heat-safe bowl or an airtight container. Let it cool to room temperature, then cover and refrigerate until it solidifies. This usually takes about 2-3 hours, but can be left overnight. I usually just leave it overnight while I'm sleeping.
8. Serve: Once the butter is solid, it's ready to use. Let it sit at room temperature for a few minutes to soften slightly before spreading. It’s amazing on toast, scones, pancakes, or even grilled chicken or fish.