Sage Brown Butter Sauce Recipe
From:
Mediterranean Summer
, by
Traci Des Jardins
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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.
INGREDIENTS
- 5 tablespoons unsalted butter
- 15 to 18 small fresh sage leaves
- 1/4 cup low-sodium chicken broth
INSTRUCTIONS
- Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes.
- Add 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.
Never knew to add stock to this -- brilliant and perfect! Subbed rosemary for the sage because that's what I had, and it was lovely.
Butter was too hot when I added the chicken stock and everything splattered on me and all over my kitchen. Now I am nursing butter burns on my hands.
Great recipe!
mmm this was great with the ravioli and my family was mystified by it "only" having 5 tbsp of butter. Que sabrosa!