Brown Butter Sage Sauce (Easy 10 Min Recipe)
This Brown Butter Sage Sauce is super simple, ready in 10 minutes, and loaded with flavor. It’s perfect tossed with any pasta—especially ravioli or tortellini. Also amazing drizzled over roasted squash, mixed into mashed potatoes, or as a finishing touch for chicken.
Servings: 1.5 cups
Calories: 341kcal
Equipment
Ingredients
- 1 cup salted butter 2 sticks
- ½ cup sage leaves packed
- 2 teaspoon lemon zest
- ½ teaspoon black pepper
- ½ cup heavy cream
Instructions
- Place butter in a skillet over medium heat. As soon as it is melted, toss in the leaves and continue to cook the butter until it browns. It will foam and then start to subside as the butter turns a golden brown. The leaves will be dark brown and just start to get crispy. Remove the leaves and set aside. Remove from the heat.1 cup salted butter, ½ cup sage leaves
- Add in the lemon zest and black pepper. It will bubble and spit.2 teaspoon lemon zest, ½ teaspoon black pepper
- Add in the heavy cream and whisk together. Again, it will bubble. Put the sage back in.½ cup heavy cream
- Serve immediately.
Notes
Tips & Tricks
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- To ensure that the leaves get crispy, do not stir them once they are added into the melted better. Swirl the pan if needed, but do not stir.
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- Take the butter off the burner as it is medium golden brown. It will continue to brown as the lemon zest and black pepper is added in.
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- If using unsalted butter, add a pinch of salt at the beginning.
Nutrition
Serving: 0.25cup | Calories: 341kcal | Carbohydrates: 1g | Protein: 1g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 249mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1238IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.2mg
