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Update brown-butter-and-sage-sables.md

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docs/cookies-and-bars/brown-butter-and-sage-sables.md
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@ -50,9 +50,11 @@ minutes.
Pour the butter and sage mixture into the bowl of a stand mixer (or into a large bowl if using a hand mixer), making
sure you scrape in all the browned bits. Pluck out all of the sage, letting any excess butter drip back into the bowl,
and set the sprigs aside for later. Let the butter cool completely to room temperature, stirring occasionally, until it
starts to solidify. (To speed this process along, submerge the bottom of the bowl in ice water and stir the butter until
it turns opaque, but take care not to let it harden.)
and set the sprigs aside for later. Let the butter cool completely to room temperature, stirring occasionally, until it starts to solidify.
!!! tip
To speed this process along, submerge the bottom of the bowl in ice water and stir the butter until it turns opaque, but take care not to let it harden.
### Step 3