Sage Brown Butter

Sage Brown Butter

Nutty browned butter infused with crisped sage leaves, ready in minutes for pasta or squash.

Total 9 min Makes 8 oz Calories 138/serving

Dietary

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

Allergens

Dairy

Butter is melted and cooked just past foaming until the milk solids turn golden and smell toasted, then fresh sage leaves are crisped in the hot fat. Drizzle it over ravioli, roasted squash, gnocchi, or grilled fish for a nutty, herbal finish. The whole process takes only a few attentive minutes at the stove.

Ingredients

  • 1/2 cup unsalted butter
  • 12 fresh sage leaves
  • 1/4 teaspoon salt

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 as it foams.

  3. Once the foam subsides, add the sage leaves and continue cooking, swirling constantly, until the butter's milk solids turn golden brown and smell nutty.

  4. Remove from heat immediately once the butter is golden brown and the sage leaves are crisp, as it can burn quickly.

  5. Stir in the salt and pour the brown butter and sage into a heatproof bowl or jar to stop the cooking.

Rate this recipe

★ 4.2 (1)

Sage Brown Butter

Butter is melted and cooked just past foaming until the milk solids turn golden and smell toasted, then fresh sage leaves are crisped in the hot fat. Drizzle it over ravioli, roasted squash, gnocchi, or grilled fish for a nutty, herbal finish. The whole process takes only a few attentive minutes at the stove.

9 min 8 oz 138 cal

Ingredients

  • 1/2 cup unsalted butter
  • 12 fresh sage leaves
  • 1/4 teaspoon salt

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 as it foams.

  3. 3

    Once the foam subsides, add the sage leaves and continue cooking, swirling constantly, until the butter's milk solids turn golden brown and smell nutty.

  4. 4

    Remove from heat immediately once the butter is golden brown and the sage leaves are crisp, as it can burn quickly.

  5. 5

    Stir in the salt and pour the brown butter and sage into a heatproof bowl or jar to stop the cooking.