Brown Butter & Sage Sauce
A quick and elegant sauce featuring the rich, nutty notes of browned butter and the aromatic earthiness of fresh sage, perfect for elevating simple dishes like pasta or gnocchi.
For 4 servings
Prepare the sage: Gently wash the fresh sage leaves and thoroughly pat them dry with a paper towel. Set aside.
Melt the butter: In a light-colored saucepan or skillet (this helps you monitor the browning process), melt the unsalted butter over medium heat.
Brown the butter: Continue cooking, swirling the pan occasionally. The butter will foam, then the milk solids will separate and begin to turn golden brown at the bottom of the pan. Keep cooking until the solids are a deep golden brown and the butter emits a rich, nutty aroma. This usually takes 3-5 minutes. Watch carefully to prevent burning.
Infuse with sage: Immediately add the dried sage leaves to the browned butter. Cook for 30-60 seconds, stirring gently, until the sage leaves become fragrant and slightly crisp. Be careful not to burn the sage.
Season the sauce: Remove the pan from the heat. Stir in the salt and freshly ground black pepper.
Emulsify (optional, for pasta): If serving with pasta, add 2-3 tablespoons of reserved pasta water and the optional 1/2 teaspoon of fresh lemon juice. Stir vigorously to create a light, emulsified sauce.
Serve immediately: Toss the warm sauce directly with cooked pasta, gnocchi, roasted vegetables, or pan-seared chicken or fish. Garnish with freshly grated Parmesan cheese if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a light-colored pan: A stainless steel or light-bottomed pan allows you to easily see the butter's color change, preventing it from burning.
- 2Control the heat: Keep the heat at medium and swirl frequently to ensure even browning. If it browns too quickly, remove it from the heat for a few seconds to cool slightly before continuing.
- 3Don't burn the butter: Brown butter can go from perfect to burnt in seconds. Stay attentive and remove it from the heat as soon as it reaches a deep golden brown and smells nutty, not acrid.
- 4Dry sage is key: Ensure your sage leaves are completely dry before adding them to the hot butter to prevent splattering and ensure they crisp up nicely.
Adapt it for your goals.
Garlic & Chili
Sauté a minced garlic clove and a pinch of red pepper flakes with the sage for an extra layer of warmth and a subtle kick.
Nutty AdditionNutty Addition
Stir in 1/4 cup of toasted chopped walnuts or pecans at the end for added texture and a deeper nutty flavor profile.
Citrus ZestCitrus Zest
Add a teaspoon of orange or lemon zest along with the sage for a brighter, more aromatic twist that complements the richness of the butter.
Why this is on our healthy list.
Healthy Fats
Butter, when consumed in moderation, provides fat-soluble vitamins (A, D, E, K2) and conjugated linoleic acid (CLA), which may offer health benefits.
Antioxidant-Rich Sage
Fresh sage is packed with antioxidants and anti-inflammatory compounds, contributing to overall well-being.
Quick & Wholesome
This simple sauce encourages cooking at home with fresh, minimal ingredients, promoting healthier eating habits compared to processed alternatives.
Frequently asked questions
If the butter turns dark brown or black and smells acrid, it's burnt. Unfortunately, there's no saving it; discard it and start over, as the bitter taste will ruin the sauce.
