Brown Butter Sage Sauce: A Classic Italian Kiss
Whip up this luscious sage butter sauce in minutes! Elevate pasta, veggies, or chicken with nutty browned butter and fragrant sage. An easy gourmet dinner! Get the recipe now.
Alright, gather 'round, butter lovers! ever wonder how to make something seriously fancy, but dead easy? well, let me tell you, the star today is sage butter sauce .
This isn't just any sauce. it is the sauce that'll make your weeknights feel like a michelin-star treat. honestly, it's quicker than ordering a takeaway.
A Bit About This Amazing Sauce
So, where does this liquid gold come from? this sauce comes straight from italy. they’re all about simple ingredients, done right.
This is one of the easiest sauces you can whip up. it's ready in, like, 10 minutes. this recipe will give you enough sage butter sauce for about four people.
Why You'll Adore This Sage Butter Sauce
Okay, so you need this in your life. sage, you know, is brilliant for digestion and has anti-inflammatory vibes. this pasta sage butter is perfect for a quick gourmet dinner for one when you're feeling a bit fancy but can't be bothered with a massive cooking session.
This is not just burnt butter sage pasta . it’s special because the sage butter sauce recipe brings simple ingredients together.
Now, let’s get to it. You’re gonna need:
- 4 ounces (115g) unsalted butter
- 1/4 cup (15g) fresh sage leaves
- Maybe a clove or two of garlic
- Salt and pepper
- Lemon juice (optional, but trust me!)
Keep reading to see how to make it happen!
Right, let's get this show on the road, shall we? we're whipping up a brown butter sage sauce that's so easy, even your nan could do it.
Okay, maybe not your nan, but you get the gist. i remember the first time i tried making it. honestly, i burnt the butter like a total amateur! now, i'm basically a pro.
Ingredients & Equipment for the Best Sage Butter Sauce
Let's gather what we need! This ain't rocket science, I promise.
Main Ingredients: Quality is Key!
- 4 ounces (115g) of unsalted butter, cubed. Go for a decent quality butter. You know, the kind your gran uses.
- 1/4 cup (15g) of fresh sage leaves, roughly chopped. Fresh is essential , mate. It just won't be the same with dried.
- Optional: 1-2 cloves garlic, minced.
- Optional: 1 tablespoon (15ml) lemon juice to brighten the flavour, if you're feeling fancy.
Seasoning Notes: Let's Get Aromatic
The magic is in the sage butter sauce . It's about that nutty butter meeting earthy sage.
- Essential spice : A pinch of salt and pepper. Don't be shy!
- Optional: A pinch of red pepper flakes for a bit of oomph .
- Flavour enhancer : Garlic. Adds a warmth, I reckon.
If you are looking to try more recipes, make sure to look into Mushroom Brown Butter Sauce or Fall Recipes With Sage ! They are similar in nature, and just as tasty!
Equipment Needed: Keep it Simple
Nothing crazy here. No need to go full Heston Blumenthal.
- Essential Tool : A medium saucepan. Light-colored is best so you can see the butter browning.
- Household Alternative : A spoon or spatula. Sorted.
Making brown butter sage tortellini is a piece of cake with this sage butter sauce recipe . This sauce pairs magically with pasta for an herbed pasta recipe .
So, there you have it. the bare bones of the best sage butter sauce recipe . next up, we're getting down to the nitty-gritty of actually making the sauce.
Trust me, it's easier than making a cup of tea! this can even become a gourmet dinner for one !
Alright, let's chat about sage butter sauce ! honestly, it’s one of those things that sounds fancy, but is ridiculously simple.
My nan used to make something similar and the aroma still gets me right in the feels. ready?
Brown Butter Sage Sauce: A Classic Italian Kiss Recipe Card
Ingredients:
Instructions:
Cooking Method: Sage Butter Sauce Magic
This sage butter sauce recipe is a game-changer. i mean, seriously. with just a few ingredients and minutes you are close to an italian kiss!.
It's like, instant gourmet dinner for one without any fuss.
Prep Steps: Getting Our Ducks in a Row
First, the essential mise en place is key. cube 4 ounces of unsalted butter. roughly chop 1/4 cup of fresh sage.
Mince 1-2 cloves of garlic if you're feeling frisky. a pinch of red pepper flakes? dealer's choice!
Time-saving tip? Get everything ready before you even turn on the hob. Trust me. It's a lifesaver.
Step-by-Step: Butter Browning Bonanza
- Melt the butter in a medium saucepan over medium heat.
- Swirl it. Let it foam. Watch closely as it browns. Aim for a nutty brown colour. This takes about 5- 7 minutes . Be vigilant!.
- Quickly add the sage and optional garlic to the browned butter.
- Sauté for about 30 seconds until fragrant. Oh my gosh , the smell is amazing.
- Remove from heat. Season with salt and pepper to taste.
- Add 1 tablespoon of lemon juice if you want that bright zing.
- Serve immediately!
Pro Tips: Nailing That Sauce
- Don't walk away from the butter. Seriously. It goes from perfect to burnt in seconds. Been there, binned that.
- Want that extra nutty flavour? Try adding toasted walnuts! Hello, walnut sage butter sauce !
- Common mistake? Burning the butter. Low and slow is the way to go.
Closing Thoughts
There you have it! the perfect brown mushroom brown butter sauce alternative, a fantastic addition to the family of herbed pasta recipes .
Think of the amazing fall recipes with sage you can make! maybe toss it with some brown butter sage tortellini .
This pasta sage butter dish will be one to remember. it’s also fantastic with pork sage recipes . give the recipe a go and soon, you'll be enjoying your own burnt butter sage pasta .
Enjoy!
Alright, let's talk about this ridiculously good sage butter sauce . It's proper posh without any of the fuss, innit?
Recipe Notes
Right then, before you go slinging that mushroom brown butter sauce all over your pasta, let's have a quick natter about a few bits and bobs.
This ain't just any sauce; it's an experience, darling!
Serving It Up: Plating Like a Pro!
Honestly, plating can make all the difference. for the ultimate gourmet dinner for one , i like to twirl my brown butter sage tortellini in a shallow bowl, then spoon over the sage butter sauce .
A sprinkle of extra sage and a grating of parmesan? chef's kiss! it's also brilliant with roasted butternut squash. as for drinks? a crisp white wine, like a pinot grigio, is your best mate here.
And to be honest, try making it with pork, in your own version of pork sage recipes !
Storage Secrets: Keepin' it Fresh
Right, you've made a batch of this heavenly sauce. what now? pop it in an airtight container in the fridge, and it'll be good for about three days.
Feeling ambitious? it freezes pretty well too! just thaw it overnight in the fridge, and gently reheat it in a saucepan over low heat.
Give it a good stir to bring it back to its former glory. just avoid reheating it multiple times!
Swapsies: Playing Around With Flavors
Fancy a bit of a change? you can totally adapt this recipe to your taste. for a dairy-free version, use a good quality vegan butter alternative.
It’ll still brown up nicely. and for a bit of a fall recipes with sage twist, add some toasted chopped walnuts for added texture.
Trust me, it's lush! it is one of the most versatiles herbed pasta recipes out there!
The Nitty Gritty: Nutrition Basics
Okay, let's be real. this sage butter sauce is rich, but a little goes a long way! it's primarily fat, thanks to the butter, but it's also got the goodness of fresh sage, which is packed with antioxidants.
Each serving clocks in at around 200 calories, so just keep that in mind if you're counting. this goes incredibly well with pasta sage butter !
So there you have it! now go forth and create some magic with this burnt butter sage pasta sauce recipe.
This sage butter sauce recipe it is easier than it looks and you totally got this!
Frequently Asked Questions
How do I keep my sage butter sauce from burning? Browning butter seems tricky!
You're right, browning butter can be a bit like walking a tightrope! The key is to use medium heat and keep a close eye on it. Swirl the pan occasionally, and as soon as the butter turns a nutty brown colour and smells toasted (think Werther's Originals, but better!), remove it from the heat. If you let it go too far, it'll burn and taste bitter – and nobody wants that in their sage butter sauce!
Can I make sage butter sauce ahead of time?
While fresh is always best, you can prepare sage butter sauce ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When ready to use, gently reheat it over low heat, stirring occasionally, until melted and smooth. You might want to add a splash of extra butter or olive oil to re-emufy the sauce.
What are some good variations on this sage butter sauce recipe?
Absolutely! You can add toasted walnuts for a nutty crunch or a pinch of red pepper flakes for a bit of heat. For a cheesier twist, stir in some grated Parmesan cheese at the end. Some people even like to add a squeeze of lemon juice to brighten the flavour of the sage butter sauce – it's all about personal preference, really!
I'm dairy-free. Can I still enjoy sage butter sauce?
Definitely! Simply substitute regular butter with a high-quality vegan butter alternative. You might also want to add a sprinkle of nutritional yeast to give it that slightly cheesy flavour that butter naturally provides. The rest of the recipe remains the same, and you'll have a delicious dairy-free sage butter sauce in no time!
What dishes go well with sage butter sauce?
Sage butter sauce is incredibly versatile! It's a classic with pasta, especially gnocchi or ravioli. It also works wonderfully with roasted vegetables like butternut squash or sweet potatoes. Or try it drizzled over pan-seared chicken or fish for a simple, elegant meal. Basically, anything that needs a bit of rich, herbaceous flavour will benefit from this sauce. It's like gravy but with an Italian twist!
How should I store leftover sage butter sauce?
Leftover sage butter sauce should be stored in an airtight container in the refrigerator. It will solidify as the butter cools, which is normal. When you're ready to use it, gently reheat it in a saucepan over low heat, stirring occasionally, until melted and smooth. It should last for about 3 days when properly stored.
