Ingredients:

  • 4 ounces (113g) unsalted butter, cut into cubes
  • ¼ cup (15g) fresh sage leaves, roughly chopped
  • ¼ teaspoon (1.5g) freshly ground black pepper
  • Pinch of sea salt, or to taste
  • Optional: 2 tablespoons (30ml) dry white wine
  • Optional: ¼ cup (25g) grated Parmesan cheese, for serving

Instructions:

  1. Place the butter in the skillet over medium heat.
  2. Cook, stirring frequently, until the butter melts, foams, then begins to turn a golden-brown color and emits a nutty aroma. Watch carefully to prevent burning!
  3. Once the butter is browned, immediately add the chopped sage leaves and cook for about 30 seconds until fragrant. If using white wine, add it now and let it simmer for a minute to cook off the alcohol.
  4. Remove the pan from the heat. Season the sauce with salt and pepper to taste.
  5. Toss the sauce immediately with cooked pasta, gnocchi, or use as a drizzle for roasted vegetables. Garnish with grated Parmesan cheese, if desired.