Meanwhile, in a large skillet over medium heat, melt the butter until
the butter becomes golden brown and turns toasty, 6 to 8 minutes.
Continue to cook, stirring or swirling the pan occasionally until
the butter becomes a golden brown color and starts to smell nutty.
Continue to cook, stirring or swirling the pan occasionally until
the butter becomes a golden brown color and starts to smell nutty.
Not exact matches
- To the same pan or pot, add in the
butter, and allow it to melt; add in the sliced onions, and caramelize those in the
butter and sausage drippings until a rich,
golden -
brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic
becomes aromatic.
Allow the
butter to melt and
become foamy,
golden brown and nutty in smell, about 1 - 2 minutes.
Fry the sage until the
butter becomes golden and foamy - don't let it
brown.
For a final, roasted look fry them in a pan with a tablespoon of
butter until the
become golden -
brown.