Lemon sage butter

We've been talking to a few of our readers and getting suggestions on how to improve our blog. Your opinion matters to us because we believe strongly in the idea that everyone should have a certain degree of creative control when it comes to their food. Learn what your body loves, how to make the foods that you want to eat, and trust your instincts when it comes to cooking.

In the spirit of creating recipes that are easy and empowering, here's a quick and simple recipe for fresh lemon sage butter.

Lemon Sage Butter
makes 1 cup butter

2 cups heavy cream
3/4 cup fresh sage leaves, loosely packed
2 tsp grated lemon rind
1 tsp fresh lemon juice
1/4 tsp salt
1/2 tsp pepper
Cheesecloth

Fine chop sage leaves using a food processer. If you don't have one, you can use a knife - it will take a few extra minutes to get a nice even and fine chop going.

Combine ingredients in an electric mixer (or a whisk - it will just take longer) and set on low. After about five minutes you'll notice the mixture thickening. After 15-20 minutes you'll notice a stiffening that looks a little like meringue's "stiff peaks."

When the texture of the mixture changes to something that looks like cottage cheese, stop the mixer and use a spatula to pile the butter onto a cheesecloth.

Gather up the sides of the cheesecloth and squeeze the moisture out of the butter.

Keep your butter refrigerated!