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Brown Butter Sage Sauce

A quick and easy brown butter sage sauce or “burro bruno e salvia” in Italian, ideally tossed with butternut squash or mushroom ravioli, fluffy gnocchi and sprinkled with toasted bread crumbs or pine nuts! 

Brown Butter with Crispy Sage Sauce

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This easy brown butter sage sauce makes the perfect sauce for pan seared scallops, salmon, chicken and steak. Not to mention it is quick and impressive!

Serve it gently tossed with butternut squash ravioli, farrotto or sweet potato gnocchi, then sprinkled with hazelnuts, pecans, toasted pine nuts or walnuts, even cranberries or brown sugar.

Brown Butter Sage Sauce

I personally love to drizzle it over these Italian roasted potatoes or crispy sage potatoes I make as soon as chanterelles are in season.

You can use green or purple sage in this recipe, I planted the purple variety this year and so that’s what I went it. Delicious! Since quite a few of you have asked for this recipe, I wanted to pop in today with a little guide.

Brown Butter Sage Sauce

How to Make Brown Butter Sage Sauce at Home

Easy breezy, and I can promise you it will be better than a restaurant because you control the quality of the ingredients. So don’t forget: organic grass fed butter and fresh sage only!

Although I am about to get on a plane to my favorite place on the Planet, Kauai, and dreaming of tropical beach drinks, I wanna suggest you make some butternut squash or pumpkin ravioli or these ricotta gnocchi to toss with this divine brown butter sage sauce. ‘Tis the season after all, plus it really make a lovely pair!

Brown Butter Sage Sauce

To make a simple brown butter “beurre noisette”, you would follow the exact recipe without adding any sage.

You will see the butter go through stages of different colors, from light to golden to nutty brown. The milk solids will cook the quickest and drop to the bottom of the pan. Leave those behind if you want, personally I happen to love to extra nuttiness it adds to the sauce.

Brown Butter Sage Sauce for Gnocchi and Ravioli

 

Brown Butter Sage Sauce
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Brown Butter Sage Sauce

Brown butter sage sauce or “ burro bruno e salvia” in Italian, ideally tossed with butternut squash ravioli or gnocchi and sprinkled with toasted bread crumbs or nuts!
Course Sauces
Cuisine Italian
Keyword brown butter sage sauce
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 4 people
Calories 203kcal
Author Florentina

Ingredients

  • 1 stick organic salted butter (you can use cultured vegan butter instead)
  • 14 leaves fresh sage or to taste
  • freshly cracked black pepper to taste
  • 1/2 lemon optional
  • 3/4 lb butternut squash ravioli or potato gnocchi
US Customary - Metric

Instructions

  • Cut the butter into large pieces and add it to a light colored pan over medium low flame.
    1 stick organic salted butter
  • As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.
    14 leaves fresh sage or to taste
  • The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.
  • The moment the foam subsides remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice if you prefer and serve it over cooked ravioli or gnocchi.
    1/2 lemon
  • Add the cooked ravioli to the butter sage sauce and gently toss to coat. When cooking the pasta make sure to reserve a little bit of the pasta water. Add a little bit of the reserved pasta water If needed to loosen up the sauce.
    3/4 lb butternut squash ravioli or potato gnocchi
  • Serve with freshly cracked black pepper on top.
    freshly cracked black pepper to taste

Notes

  • To make a simple brown butter "beurre noisette", you would follow the exact recipe without adding any sage.
  • Vegan - swap the dairy butter for cultured plant-based butter such as Miyoko's.

Nutrition

Calories: 203kcal | Carbohydrates: 0.04g | Protein: 0.2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 182mg | Potassium: 7mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 706IU | Calcium: 8mg | Iron: 0.02mg

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Filed Under: Gluten Free, Holiday, Pasta, Vegetarian

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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