Sage–Brown Butter Sauce

Name: Sage–Brown Butter Sauce
Yield: 4 to 6 servings
Ingredients: 5 tablespoons unsalted butter; 15 to 18 small fresh Sage:sage leaves; 1/4 cup low-sodium chicken broth

Sauces French Italian Pasta Gluten Free Vegetarian Dairy Weeknight Dinner Fall Easy

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Rate

4 to 6 servings Easy

Total: 10 mins Active: 10 mins

7 Ratings

Ingredients (3)

5 tablespoons unsalted butter
15 to 18 small fresh sage leaves
1/4 cup low-sodium chicken broth

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Nutritional Information

Calories143
Fat15.01g
Saturated fat9.43g
Trans fat0.58g
Carbs2.7g
Fiber1.66g
Sugar0.1g
Protein0.89g
Cholesterol38.16mg
Sodium6.91mg
Nutritional Analysis per serving (4 servings) Powered by

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Chef Des Jardins pairs this flavorful and elegant sauce with squash ravioli during the fall, but it also goes well with handkerchief pasta, tagliatelle, or even tortellini.

What to buy: Chicken broth is used in this recipe, but it easily can be replaced with vegetable broth to make the sauce vegetarian.

by Traci Des Jardins

Instructions

1Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes.
2Add sage and chicken broth and reduce heat to medium low. Simmer until sauce is reduced and slightly thickened, about 3 minutes. Season with salt and freshly ground black pepper and serve.

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How to Soften Butter

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Baking recipes often call for softened butter, but if you put the butter in the microwave you risk butter soup. Leaving it out at room temp is fine if you've got lots of time. But when your butter is cold and hard and you want it to be warm and soft, just pound it with a rolling pin.