This aromatic Brown Butter Sage Sauce will infuse your dishes with vibrant and rich flavors.
Sage is one of those herbs that smells wonderful. It’s great to grow in your backyard and it’s quite versatile in cooking. But then, what do you do with all that sage? You need recipes! And I’ve got you covered. A good way to use a good bundle of sage is to elevate your butter to something amazing and full of herbtastic flavor.
In France, brown butter is known as beurre noisette. In Italy, sage is added, and it is called burro e salvia. Whatever you call it, browning butter and adding sage results in a beautiful sauce that you can use in a wide variety of dishes. It goes with pasta, gnocchi, steak, pork, chicken, vegetables—the sky’s the limit!
The sauce’s delicate scent and rich taste are, of course, unbeatable, but it’s also so easy to make. Once you try it, we guarantee it will become a regular in your rotation.
Sage advice
Sage is a wonderfully aromatic herb that you can easily find at most grocery stores—or even grow yourself at home. It’s a versatile addition to any herb garden and will thrive abundantly in well-drained soil with plenty of sunlight.
When cooking with sage, it’s important not to substitute dried sage for fresh unless absolutely necessary. While it’s technically possible (and you should use only half the amount of dried sage, as it’s more concentrated), the flavor profile will not be as bright and delicately earthy. Bear in mind that fresh herbs will always deliver a more vibrant and complex flavor than dried.
Sage isn’t just a classic in our Thanksgiving Day stuffing; it also goes great with poultry, pork, sausages, roasted vegetables, and butters (as in this recipe). It can even be steeped into fragrant teas.
How do I store leftovers?
Let your sauce cool and transfer it to a glass container. You can keep it in your refrigerator for about 1 week. The sauce can also be frozen in a freezer-safe container or ice cube tray for 2 or 3 months. Reheat the sauce gently on the stove, making sure it does not boil.
Serving suggestions
This sauce goes with all sorts of different dishes! You can add it to meat like Baked Chicken Breast or Steak And Potatoes, but there are also lots of meat-free options to use it with. Try adding it to freshly cooked pasta, dishes with pumpkin, Stovetop Corn On The Cob, Air-Fryer Zucchini, or Air-Fryer Green Beans. Of course, it’s also a match made in heaven with gnocchi. I especially love it with this delicious Cauliflower Gnocchi.
Brown Butter Sage Sauce
Ingredients Â
- 1/2 cup unsalted butter
- 18 fresh sage leaves
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon lemon juice optional
InstructionsÂ
- Place a medium saucepan over medium heat and add the unsalted butter. Allow the butter to melt slowly, stirring occasionally.
- Once the butter is melted and starts to foam, add the fresh sage leaves. Cook, stirring occasionally, until the butter turns a golden brown color and emits a nutty aroma.
- Remove the saucepan from the heat. Season the sauce with salt and freshly ground black pepper to taste. Stir in lemon juice if using.
- Serve the brown butter sage sauce immediately over your choice of pasta, vegetables, or proteins.
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