Brown Butter Sauce

Brown Butter Sauce

Nutty, toasted butter simmered just until golden brown, spooned over pasta, fish, or vegetables.

Total 7 min Makes 8 oz Calories 163/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This classic sauce transforms plain butter into something deeply aromatic by toasting the milk solids until they turn amber and smell of toasted hazelnuts. A splash of lemon juice brightens the richness at the end, making it a fast finishing sauce for ravioli, seared scallops, roasted vegetables, or simple white fish.

Ingredients

  • 1 cup unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh sage leaves, thinly sliced (optional)

Method

  1. Cut the butter into tablespoon-sized pieces so it melts evenly.

  2. Melt the butter in a 9-inch skillet over medium heat, swirling occasionally.

  3. Continue cooking, swirling the pan frequently, until the butter foams, then subsides and the milk solids turn golden brown and smell nutty, 4 to 6 minutes.

  4. If using, add the sliced sage leaves during the last 30 seconds of cooking and let them crisp slightly.

  5. Immediately remove the skillet from the heat and pour the browned butter into a heatproof bowl to stop the cooking.

  6. Stir in the lemon juice and salt, then serve warm.

Rate this recipe

★ 4.0 (1)

Brown Butter Sauce

This classic sauce transforms plain butter into something deeply aromatic by toasting the milk solids until they turn amber and smell of toasted hazelnuts. A splash of lemon juice brightens the richness at the end, making it a fast finishing sauce for ravioli, seared scallops, roasted vegetables, or simple white fish.

7 min 8 oz 163 cal

Ingredients

  • 1 cup unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh sage leaves, thinly sliced (optional)

Method

  1. 1

    Cut the butter into tablespoon-sized pieces so it melts evenly.

  2. 2

    Melt the butter in a 9-inch skillet over medium heat, swirling occasionally.

  3. 3

    Continue cooking, swirling the pan frequently, until the butter foams, then subsides and the milk solids turn golden brown and smell nutty, 4 to 6 minutes.

  4. 4

    If using, add the sliced sage leaves during the last 30 seconds of cooking and let them crisp slightly.

  5. 5

    Immediately remove the skillet from the heat and pour the browned butter into a heatproof bowl to stop the cooking.

  6. 6

    Stir in the lemon juice and salt, then serve warm.