Nutty Butter Sauce with Sage / Nußbutter mit Salbei

Incredibly easy, and ready in 5 minutes. Oh well, 10 minutes, but you won't need to do anything other than stir it once in a while and take care it doesn't burn. On the low side, you could smell the sage more than you could taste it - the taste was really really subtle. We still have half of it left, I hope that the sage just needs to infuse. Before you serve it, make sure to pour it through a sieve in case there are any burnt particles.

We served the sauce alongside some butter-fried fish (pangasius, although I would have preferred cod) and potatoes. Goes well nicely, but is a little plain due to the lack of sage.

Edited to add: The sage does infuse the sauce with its flavour! Let it rest for a day or so, prefereably in a cold place but not quite a fridge. Also, in the fridge the sauce keeps incredibly well (as long as butter does), although it might get hard, which might make it difficult to remove from a small jug.