Multi-Purpose Sage Brown Butter Sauce
Brown butter sage sauce is a deeply flavored and warming melted butter sauce that comes together in just minutes. It adds complexity and richness to pasta, rice, fish and lean cuts or pork and chicken. It also works great for roasted vegetables such as butternut squash or as a dip for crusty rustic bread.
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Servings: 4
Calories: 203kcal
Ingredients
- 1 stick unsalted butter 8 tbsp*
- 20-25 sage leaves
- salt and pepper to taste
Instructions
- Wash and dry the sage, pick the leaves. Cut the butter into pieces.
- Heat a non-stick saucepan or a skillet over medium-high.** Add the butter and gently swirl as it melts.
- As soon as it starts to bubble add the sage leaves and gently stir to make sure they are nicely covered.
- Cook for about 2 minutes, until the butter browns lightly and releases a pleasant nutty smell. You will see white specks separate from the butter and sink to the bottom of the pan. Watch them closely (you may need to turn down the heat just a bit) as the melted butter begins to turn a golden brown and the specks themselves a pale brown.***
- Remove from the heat and season with salt and pepper.
Notes
Be sure to read the tips in the body of this post.
A note on yield: The typical 4 oz stick of butter will yield just about ½ cup of browned butter once melted. Better quality butter will contain less water to evaporate.
*Use European style whole butter for best results.
**A larger surface (about 8-10 inches) is preferred for faster cooking time.
***If you notice any smaller sage leaves turn too dark gently lift them out of the skillet with a slotted spoon before they burn.
To use this sage brown butter sauce for ravioli or gnocchi, first cook them and lightly brown them in a separate pan with a small quantity of butter (about a tablespoon). Keep warm and only then prepare the sauce, then toss together.
Nutrition
Serving: 1g | Calories: 203kcal | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 77mg
