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!
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 or sweet potato gnocchi, then sprinkled with hazelnuts, pecans, toasted pine nuts or walnuts, even cranberries or brown sugar.
I love to drizzle it over these 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!
Quite a few of you have asked me for this recipe, so I wanted to pop in today with a little guide.
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 sage only!
Tough 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 brown butter sage sauce. This the season after all, plus it really makes a lovely pair!
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 love the extra nuttiness it adds to the sauce.
Brown Butter Sage Sauce
- 1 stick organic salted butter
- 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
- Cut the butter into large pieces and add it to a light colored pan over medium low flame.
- 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.
- 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.
- When cooking the pasta make sure to reserve a little bit of the pasta water.
- Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water If needed to loosen up the sauce.
- Serve with freshly cracked black pepper on top.