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Adding butter to food is what most of the best chefs do, it's a classic french cooking style and one the use of butter is one factor that Anthony Bourdain mentions when he sets out the differences between a professional and an amateur.
Adding it to sauces, to de glaze pans and generally using lots of it often is a common site in most kitchens and if you fancy having a go with some buttery based dishes why not start with this recipe for Brown Sage Butter.
It's created by Brigitt over at Cook With B, bridget has spent time at professional culinary school and knows all to well the importance of butter. This compound butter recipe is great for adding to meats and even fishes to give them a nice bit of extra flavor when finished.
Thanks to Brigitt for her recipe and we hope you enjoy today's Best of the Blogs.
