Sage and Maple Butter
This sweet and savory compound butter is great for breakfast on some toast and delicious on pancakes with some bacon on the side! Or if you’re feeling adventurous, put a nub on a sizzling pork chop!
½# Vermont Creamery Unsalted Butter, softened to room temperature
2 ½ Tablespoons Maple Syrup
¼ cup sage leaves, sliced thin
2 Pinches of Maldon Salt
Combine butter and maple syrup in a small bowl. Whisk until maple syrup is completely incorporated and mixture is a tad fluffy. Fold in sage leaves and the Maldon salt. Chill in the refrigerator until ready to use.