[mv_schema_meta name="Clean and chop the sage leaves"]Rinse the sage leaves under cold water. Remove the leaves from the stems and discard the stems. Chop sage leaves into fine pieces using a sharp knife.

[mv_schema_meta name="Melt the butter in a pan"]Cut the butter into slices rather than melting the whole stick of butter, as it would not cook evenly. Add the butter to a medium-sized frying pan over medium heat and melt it. Cook until the butter becomes light brown, about 3-5 minutes. Keep a close eye on the butter, which can go from brown to burn quickly. As soon as the butter smells caramelized with a nutty aroma, take the pan from the heat. That way, you will ensure the nutty butter doesn't burn due to residual heat.

[mv_schema_meta name="Add the sage to the pan."]Add the chopped sage leaves to the pan and continue stirring and cooking the mixture for 2 to 4 additional minutes. Make sure to stir the butter constantly, and do not step away from the pan. Remove the saucepan from heat and season the sauce with salt and pepper to taste. If you like, you can also add minced garlic for extra flavor.

[mv_schema_meta name="Serve it immediately"]Feel free to adjust the seasonings to suit your taste preferences. Serve the sauce immediately over pasta, meat, grilled chicken, or fish.