Brown Butter Sage Sauce
A classic culinary sauce for pasta or meats
Ingredients
- 4 ounces 8 tablespoons unsalted butter
- 1 large clove garlic crushed and finely chopped
- 1/4 cup coarsely chopped fresh sage leaves
- 1/8 teaspoon ground black pepper
- Fine salt to taste
Instructions
- Melt 4 ounces (8 tablespoons) unsalted butter in a medium saucepan set over medium-low heat. When the butter begins to bubble, add 1 large crushed and finely chopped garlic clove.
- Stir the garlic-butter mixture until just fragrant, about 1 minute. Add 1/4 cup coarsely chopped fresh sage leaves to the garlic-butter mixture and continue stirring until the butter has turned a light brown and has a rich, nutty aroma, 2 to 4 minutes.
- Season 1/8 teaspoon freshly ground black pepper and fine salt, to taste.
Notes
Serve over pasta (Gnocchi, ravioli, gnudi), vegetables, fish, and enjoy! Without the garlic or sage, browned butter is a beurre noisette which is used in baking.
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