Description
A simple and fragrant Sage Butter Sauce made by gently melting butter with fresh sage leaves and garlic until it turns amber with nutty brown flecks, perfect for drizzling over pasta, vegetables, or meats.
Ingredients
Scale
Ingredients
- 55 grams salted butter
- 1 large clove garlic, minced
- 1/4 cup fresh sage leaves, packed
Instructions
- Melt the Butter: In a saucepan over medium heat, melt 55 grams of salted butter carefully, ensuring it doesn’t burn.
- Add Garlic and Sage: Stir in the minced clove of garlic and the packed 1/4 cup fresh sage leaves, swirling the pan often to evenly infuse the flavors.
- Cook Until Amber: Continue cooking the mixture until the butter turns an amber color and you see small brown flecks forming, indicating a nutty, browned butter flavor.
- Serve Immediately: Remove the saucepan from heat to prevent overcooking, then serve the sauce immediately or transfer it to a bowl to halt the cooking process.
Notes
- Use fresh sage leaves for the best flavor and aroma.
- Keep stirring to prevent garlic from burning which can cause bitterness.
- This sauce is excellent drizzled over pasta, roasted vegetables, or grilled meats.
- Serve immediately for optimal taste as the sauce thickens and cools quickly.
