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
- Melt the butter in a small saucepan over medium-low heat.
- Raise the heat enough to allow the butter to lightly simmer and allow to cook until the butter foams.
- 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.
- Pour the browned butter through a fine mesh sieve into another saucepan over medium heat and add the sage leaves.
- Fry until the sage leaves crisp and curl, less than 1 minute.
- Serve over pasta or vegetables. It is a lovely sauce to go with pumpkin ravioli.
