Brown butter and sage are a classic couple that will never steer you wrong. Whether you use the sauce to dress a bowl of pasta or add another dimension to a simple risotto, it’s instant success with very little effort!

The process of browning butter consists of gently heating it in a skillet until the water evaporates and the milk solids begin to brown, at which point it acquires a wonderful flavor complexity and a pleasant toasty note that makes it a real treat. You’ll know the butter’s ready when it goes from a lemony yellow to golden tan to, finally, the color of toasted hazelnuts.

Use this brown butter sage sauce on your favorite pasta, tortellini, ravioli, gnocchi, or risotto. Here’s how to make it.

Why you’ll love it

Key ingredients in brown butter sage sauce

Ways to use brown butter sage sauce

Brown Butter Sage Sauce

Makes 1/3 cup; serves 4

8 tablespoons (1 stick) unsalted butter

15 small fresh sage leaves

Kosher salt

1. Cut 8 tablespoons unsalted butter into 8 pieces. Place in a medium light-colored frying pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.

2. As the butter melts, it will begin to foam. Continue to cook, swirling the pan occasionally, until the color goes from lemony-yellow to golden-tan to, finally, a toasty-brown that’s the color of toasted hazelnuts, about 8 minutes total. Meanwhile, pat 15 small fresh sage leaves dry if they’re damp.

3. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed.

Recipe notes

You can use half salted butter if you like your sauce to be less sweet.

The cooled sauce can be refrigerated for a few days, or frozen in ice cubes trays for up to two months. Let frozen cubes sit out until room temperature before using.

(Valeria Necchio is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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