Sage Butter Sauce

Pasta with butter sauce and crispy sage leaves on a white plate with a fork.

Learn how to make restaurant-quality sage butter sauce at home. This rich, nutty sauce made with brown butter and crispy sage leaves is easier than you think!

Course Sauce/Condiment

Cuisine International

Total Time 5

Servings

Calories 215kcal

Author Lee-Ann Grace

Ingredients

120 g unsalted butter cubed
20 sage leaves
salt and fresh black pepper to taste

Metric - US customary

Instructions

Place unsalted butter in a medium-sized light-coloured pot over medium heat to melt.
120 g unsalted butter
Butter will start to foam up as it continues to heat.
Once the melted butter starts to change colour (at about the 4 minute mark) toss in the sage leaves.
20 sage leaves
Continue to cook for about another minute until the butter has a nutty aroma and there are brown specs in the base of the pan.
Remove it from the heat straight away and immediately pour melted butter into another dish to stop the cooking process.
Stir in salt and pepper to taste.
salt and fresh black pepper

Video

Notes

The butter is cubed so that it melts evenly.
Once the butter starts to bubble and become foamy, keep watching it. Don't walk away or you risk it burning.
Make this sauce in a light-coloured pot, this makes it easier to spot the change in colour as the butter cooks.
It's important to pour the melted butter immediately out of the hot saucepan/pot and into another container once it's "browned", or it will keep cooking with the residual heat in the pot and can burn.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition