Incredibly easy sauce that is good with all manner of vegetables and pasta. Nutty from the browned butter with the comforting flavor of herby sage, this sauce packs a lot of flavor while still being light. We particularly like to serve this with pan-fried gnocchi, but it is excellent with couscous, quinoa and almost any pasta.

½ cup (120 ml)

INGREDIENTS

• 12 tbsp (180 g) good quality butter
• 3 sage leaves

PREPARATION

1. Melt the butter in a small saucepan over medium-low heat.
2. Raise the heat enough to allow the butter to lightly simmer and allow to cook until the butter foams.
3. When the foam dies down, continue to simmer the butter until it browns and the milk solids darken and fall to the bottom of the pan—about 8 to 10 minutes.
4. Pour the browned butter through a fine mesh sieve into another saucepan over medium heat and add the sage leaves.
5. Fry until the sage leaves crisp and curl, less than 1 minute.
6. Serve over pasta or vegetables. It is a lovely sauce to go with pumpkin ravioli.