Brown butter and sage are a classic couple that will never steer you wrong. Whether you use the sauce to dress a bowl of pasta or add another dimension to a simple risotto, it’s instant success with very little effort!
Ingredients
8 tablespoons (1 stick) unsalted butter
15 small fresh sage leaves
Kosher salt
Instructions
Cut 8 tablespoons unsalted butter into 8 pieces. Place in a medium light-colored frying pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to cook, swirling the pan occasionally, until the color goes from lemony-yellow to golden-tan to, finally, a toasty-brown that’s the color of toasted hazelnuts, about 8 minutes total. Meanwhile, pat 15 small fresh sage leaves dry if they’re damp.
Depiction of the instructions in Instructions step 1
Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed.
Depiction of the instructions in Instructions step 2
