Sage Brown Butter Sauce

If using fresh sage, wash and dry the leaves and have them ready.

Cut the butter into pieces and place into the pan over medium low heat. Allow the butter to melt slowly, then turn the heat up a little.

The butter will start to bubble and squirt. If you use a low quality butter, it will more than likely squirt a lot more, so another reason to use good quality butter for this brown butter sage sauce.

Swirl the pan occasionally and watch the bottom closely as you don’t want to burn the butter. When brown particles (the milk solids) start to form, add the sage leaves to flavor the sauce.

The leaves should crisp up right away. You can leave them in the sauce or remove them to use in your dish later (I do the latter if using whole leaves.)

Once the leaves are ready, remove the pan from the heat (be sure the butter doesn’t burn before the leaves are done. Add salt if you’ve used unsalted butter. This is a very quick sauce, so don’t be tempted to walk away for a moment as it can burn quickly.

Use the sage brown butter sauce as desired. I recommend adding the pasta or gnocchi to the pan versus adding the sauce to the pasta/gnocchi.