Recipe information
Yield
makes about 1/2 cup
Ingredients
4 tablespoons shelled hazelnuts
1/2 teaspoon anise seeds
3 tablespoons unsalted butter
4 sage leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
Preparation
In a skillet over medium-high heat, toast the hazelnuts until deep brown in color, about 3 to 5 minutes. Remove from the skillet, finely chop, and return to the skillet. Add the anise seeds and allow them to toast for a few seconds, constantly shaking the pan to avoid burning. Add the butter and sage, and stir constantly. Season with the salt and pepper and continue to stir until the butter has a nutty brown color. Transfer the butter to a container, remove the sage leaves, and refrigerate. Once the butter has cooled, stir again to ensure that all the ingredients are evenly mixed. Use immediately or store in the refrigerator for 2 to 4 weeks.
