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Sage brown butter sauce is liquid gold finished with crackly sage leaves. Understated, unfussy, and absurdly delicious. It’s butter, but grown up: browned to perfection and infused with herbs and a touch of garlic.
This golden, herby butter sauce takes simple dishes from good to unforgettable. It’s especially good on ricotta gnocchi, pasta, risotto, or roasted veggies. You get that rich depth from the browned butter, a pop of earthiness from the sage, and if you’re feeling wild, a dusting of Parmesan to finish it off.
Here’s Why This Recipe Works
Minimal ingredients: You need butter, sage, and garlic. Everything else is bonus flavor.
Ready in minutes: From pan to plate in under 10, with no fancy equipment.
Super versatile: Spoon it over pasta, risotto, grilled meats, or roasted sweet potatoes. It’s your new favorite finishing move.
Impressively elegant: Tastes gourmet, feels indulgent, but totally doable on a Tuesday night.
Recipe Tips
Avoid dark pans: Light colored pans help you see when the butter starts browning so you don’t accidentally burn it.
Slice the butter into small chunks: This ensures even melting and prevents scorching while you wait
Don’t walk away: Once the butter starts browning, stay close and stir constantly. It goes from golden to burnt in a flash
Add sage early, but watch it: Toss the leaves in when the butter foams, but if they crisp up too fast, pull them out and add them back at the end
Garlic timing: Don’t add it too early or it will burn.
Finish off the heat: If you’re adding cheese or lemon juice, stir them in after removing the pan to avoid curdling or bitterness.
Looking for another way to use this sauce? My Sage Brown Butter Cornbread is practically begging for it
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Brown Butter Sage Sauce
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Ingredients
- 8 tablespoons unsalted butter, 1 stick
- 8 to 10 fresh sage leaves
- 1 to 2 garlic cloves, finely minced (or more to taste)
- Salt and pepper, to taste
Instructions
- Cut the butter into chunks and add it to a light-colored skillet or saucepan. Smaller pieces melt more evenly, so nothing scorches while you wait.
- Turn the heat to medium and let the butter melt, stirring occasionally. Once melted, it will start to foam, this is the water content evaporating.
- Add the sage leaves and garlic as the butter begins to foam. Stir them around gently. The sage will crisp up, and the garlic will soften and infuse the butter. Keep an eye on the color of the butter underneath the foam.
- Watch for golden flecks forming at the bottom of the pan and a toasty, nutty smell, that’s your sign it’s browning. Stir constantly and don’t walk away; it can go from brown to burnt quickly.
- Once the butter is golden brown and the sage is crisp, remove the pan from heat immediately. Pour the sauce into a heatproof bowl to stop the cooking, making sure to scrape in all the browned bits from the bottom of the pan.
- Season with a pinch of salt and pepper if desired. Optionally, finish with a shower of freshly grated Parmesan right before serving.
Notes
- Butter: Use unsalted so you’re in control of the saltiness, especially if you’re adding cheese later.
- Sage crispness: Add the sage early enough that it has time to crisp, but not so early that it burns. If needed, remove it with tongs right after it crisps up and add it back at the end.
- Parmesan tip: Stir Parmesan in off the heat to avoid clumping or curdling.
- Serving suggestions: Toss with gnocchi, spoon over butternut squash pasta, swirl into risotto, or use as a drizzle over grilled chicken breasts or fish.
Variations
- Add shallots: Finely mince and sauté with the garlic. Great with roasted veggies or savory mashed sweet potatoes.
- Red Pepper Flakes: Stir in a pinch with the garlic for a little heat.
- Lemon Brown Butter: Add a pinch of lemon zest during the last minute of cooking, then finish with 1–2 teaspoons of fresh lemon juice off the heat.
- Anchovy Brown Butter: Melt in a filet or two with the butter for deep, savory umami (they dissolve completely).
- Miso: Whisk in 1–2 teaspoons of miso paste off heat.
- Toasted Nuts: Add chopped hazelnuts, walnuts, or pine nuts during the last minute of cooking, just before removing the butter from the heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Storing Leftovers
Refrigerate: Transfer any leftover sauce to an airtight container and refrigerate for up to 5 days. It will solidify, but melts back beautifully when reheated.
Freeze: For longer storage, pour into a small container or ice cube tray and freeze. Once solid, pop the cubes into a freezer bag. Keeps well for up to 3 months.
Reheat: Gently warm in a small saucepan over low heat, stirring to recombine. If using a microwave, heat in short intervals and stir between each to prevent separation.
Sage Infused Browned Butter Sauce
This sage brown butter sauce proves that fancy doesn’t have to be fussy. It’s fast, foolproof, and full of flavor. Keep fresh sage and butter on hand, and you’re always ten minutes away from sauce that makes everything better.
