This is an easy to make sauce that tastes so great because browning the butter makes it nice and nutty. It goes great with trout or other white lake fishes, raviolis with butternut squash, mushrooms, pumpkin, or gnocchi. If you leave the Sage out, then it becomes the classic brown butter sauce – beurre noisette.
Brown Butter with Sage Sauce
This recipe gets you that nutty butter taste with some cooked sage to boot!
How to make Brown Butter with Sage - beurre noissette avec sauge
Add the butter to a pan and let it slowly melt at low medium heat.
Once it has melted, add the sage leaves.
Let it cook for about 5 minutes but keeping an eye on it. It will start foaming up and turning into a light brown color. You can stir it but not too much, just to make sure it doesn't burn.
Spoon out the sage leaves which should be nice and crunchy. Chop them up as you would like them to be in your recipe and add them back to the butter.
Splash in the lemon juice and let it cool.