In the Tudor era, there was a specific practice of creating warm emulsions where fats were not used for frying, but as a soothing delivery system for nutrients.

Before the advent of processed seed oils (like sunflower or canola), “good yellow butter” was melted slowly with honey and herbs to create a dense, caloric tonic. This was specifically used during the “Cold Moons” (late winter) to coat the throat and provide the body with steady, slow-burning fuel when fresh produce was scarce.

The Benefits

• Fat-Soluble Vitamin Absorption: Traditional butter is a powerhouse of Vitamins A and K2. Melting it gently with honey allows these vitamins to be absorbed more efficiently by the body.
• Respiratory Coating: The combination of honey and warm lipids (fats) was a primary folk remedy for “the seasonal rasp,” providing a physical barrier that soothed the throat.
• Butyric Acid: Real butter contains butyric acid, which supports gut health and reduces inflammation—benefits lost when using modern industrial oils.

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The Recipe: Honeyed Sage & Butter Sippets

A warm, savory-sweet restorative, free of refined sugars and industrial oils.

Ingredients

• 4 tbsp High-quality grass-fed butter (unsalted)
• 2 tbsp Raw, dark honey (such as Buckwheat or Forest honey)
• 6-8 Fresh sage leaves (or 1 tsp dried)
• 1/4 tsp Coarse sea salt
• 1 slice Toasted sourdough or sprouted grain bread (the “sippet”)

Instructions

1. The Gentle Melt: Place the butter in a small, heavy skillet or saucepan over the lowest possible heat. You want to melt it slowly so the milk solids do not brown or burn.
2. The Herb Infusion: Once the butter is liquid and starting to foam slightly, add the fresh sage leaves. Let them “crackle” gently in the butter for 2–3 minutes. This infuses the fat with the sage’s essential oils.
3. The Honey Binding: Remove the pan from the heat. Allow the butter to cool for one minute (to protect the enzymes in the honey), then whisk in the raw honey and sea salt.
4. The Emulsion: Whisk vigorously until the honey and butter are fully combined into a thick, golden, glossy sauce.
5. The Presentation: Place your warm toast (the sippet) in a shallow bowl. Pour the honey-butter-sage mixture directly over it, allowing the bread to soak up the golden fat.
6. The Serving: Eat this warm with a fork and spoon, ensuring you consume every drop of the infused butter.