Ingredients:

  • 8 tablespoons (113g) unsalted butter, cut into cubes
  • 1/4 cup (15g) fresh sage leaves, roughly chopped
  • Pinch of sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15ml) lemon juice (optional)
  • 2 tablespoons (30g) grated Parmesan cheese, for serving (optional)

Instructions:

  1. Place the butter cubes in the saucepan over medium heat.
  2. Cook, swirling the pan occasionally, until the butter melts completely and begins to foam. Continue cooking until the milk solids at the bottom of the pan turn a nutty brown color and the butter smells fragrant. Watch carefully to prevent burning.
  3. Reduce the heat to low and add the chopped sage leaves to the browned butter.
  4. Cook for 1-2 minutes, or until the sage is fragrant and slightly crispy.
  5. Remove the saucepan from the heat and season with salt and pepper to taste. Add lemon juice, if using.
  6. Spoon the brown butter sage sauce over your pasta, gnocchi, or roasted vegetables. Garnish with Parmesan cheese, if desired.