This sage butter sauce takes just 10 minutes and 3 ingredients. This brown butter sauce adds a luxurious touch to anything from pasta to potatoes to pork.
For best results, always weigh ingredients where a weight is provided
Equipment
Small saucepan
Instructions
Melt the butter in a saucepan over medium heat. Let it begin to bubble.
Add the garlic and sage leaves and continue cooking as the butter foams and eventually turns amber in colour. Keep swirling the pan so you can see the colour of the butter - you want to see an amber colour with brown flecks (not black).
Remove from heat and serve immediately or transfer to a bowl to stop it cooking further.
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Notes
Yield: Makes approximately ¾ cup
What to use it for: Over cooked pasta or gnocchi, stir through rice, over white fish, over chicken or pork, over roast potatoes, pumpkins or other roasted vegetables.
Storing in the fridge: This sauce will keep stored in your fridge for 1-2 weeks. It will solidify once cold.
Freezing: You can freeze the butter for use later (in ice cube trays is really handy but transfer to a container or ziplock bag once frozen. Can be thawed in the microwave or directly in a pan on the stove top.
Nutrition details are approximate only and based on the full batch - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.