Orange Sage Butter Recipe
A compound butter recipe might sound really fancy and hard to make. But this Orange Sage Butter recipe only requires 3 ingredients and 5 minutes of work! Keep reading to find out just how easy it is.
You won’t believe how easy it is once you’ve learned how to make flavored butter! This Orange Sage Butter recipe is full of flavor and tastes great on almost everything.
I live for BUTTER! I love it on everything. Sometimes bread, or other things, are just a socially acceptable vehicle to get more butter.
Butter is also an ingredient that can make or break a dish. It can be used as a fat, for flavor and also as a garnish.
Not all butter is created equal, so while compound butter, sometimes known as flavored butter, can be a little more forgiving with its added taste, it is still important to be educated.
In the US, butter is graded based on aroma, flavor and texture and put on a scale of 1-100. AA Grade Butter is the absolute highest and has to score a 93+ to get the distinguished label.
High grade butters are made from fresh sweet cream, are smooth in texture and easy to spread.
Butters also vary in how much fat content they have, which will largely be dictated by the cows diet and result in how yellow the butter and water volume.
The next thing to consider it salt. Good butter will have a small amount of salt to bring out the flavors. If you have one you know and like, you can use salted butter, but if you aren’t sure and want to control the saltiness, then get unsalted and add your own fine sea salt.
A good butter will have excellent taste, smooth texture, be yellow in color and not reduce in volume when melted.
How to make orange sage butter:
- Mash together the softened butter, chopped fresh sage and orange zest in a small bowl. Orange zest will add more flavor and not change the texture as opposed to adding orange juice.
- Form the mixture into a log shape, and wrap in parchment paper or plastic wrap.
- Allow to chill in the refrigerator for at least 30 minutes.
How to use your sage butter:
- Garlic Bread
- Finishing sauce for burgers or steaks
- Pan sauces and gravy
- Slathered on roasted chicken, fish or other meats
- Sautéed on vegetables
- Topping a baked potato
- Mix it into mashed potatoes
- Blended onto rice or pasta
- As a sandwich spread
Orange Sage Butter can also be used to make sage butter sauce. Simply melt and use.
PRO TIP: After making your sage butter, cover tightly with plastic wrap. Butter can easily take on other flavors nearby in the fridge.
You can also use clarified butter or make this into a browned butter sauce. Make sure to brown the butter on low or you risk burning the sage.
If you liked this homemade compound butter, check out my other favorite butter recipes:
- Black Truffle Butter
- 19+ Seasoned Butters
- Butter Softened
- Maitre d’Hotel Butter
- Brandy Garlic Butter
- Cinnamon Honey Texas Roadhouse Butter
- Dijon Lemon Butter
- Chile Lime Butter
- Sun Dried Tomato Butter
Butter tastes good on just about anything, but these are my favorite recipes that use butter:
- Garlic Butter Sauce
- Buttered Noodles
- Butter Ice Cream
- Buttered Brussel Sprouts
- Classic Butter Sauce
- Beer Shrimp
- Bakery Buttercream Frosting
- Creamy Butter Chicken
Questions you might have about how to make orange sage butter:
Can I serve it at room temperature?
Serve this butter like any other. The FDA says you can leave butter out at room temperature for up to 2 hours. I personally prefer my butter a little soft so it is more spreadable.
Can you freeze orange sage butter?
Yes! Just like any other butter, you can freeze this butter. Roll it into a log and package it well. It will last for about 6-8 months.
Can I use unsalted butter?
You can, but you will most likely need to add a pinch of fine sea salt to add flavor. So in my opinion, it’s easier to use salted butter. But if unsalted is all you have, feel free to use it!
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I’m sure you’ll soon be a butter obsessed person, just like me and Orange Sage Butter will be your new, fancy go-to butter option for nearly everything!
Orange Sage Butter
- In a small bowl, mash together softened butter, fresh sage and orange zest.
- Form into a log or a ball. Allow to chill for 30 minutes to 24 hours before serving to develop flavor.
- If you’ve tried this recipe, come back and let us know how it was.