Hazelnut Brown Butter

Directions

1. 1
   In a skillet over medium-high heat, toast the hazelnuts until deep brown in color, about 3 to 5 minutes.
2. 2
   Remove from the skillet, finely chop, and return to the skillet.
3. 3
   Add the anise seeds and allow them to toast for a few seconds, constantly shaking the pan to avoid burning.
4. 4
   Add the butter and sage, and stir constantly.
5. 5
   Season with the salt and pepper and continue to stir until the butter has a nutty brown color.
6. 6
   Transfer the butter to a container, remove the sage leaves, and refrigerate.
7. 7
   Once the butter has cooled, stir again to ensure that all the ingredients are evenly mixed.
8. 8
   Use immediately or store in the refrigerator for 2 to 4 weeks.