Easy Sage butter sauce

5 from 45 votes

Sage butter sauce is a simple sauce that turns any meal into a nutty sensation. With few ingredients and a simple process, you can have a delicious sage brown butter sauce ready in less than five minutes.

Prep Time5

Cook Time10

Total Time15

Course: Savory Dishes, Dips and Sauces

Cuisine: International

Keyword: brown butter and sage sauce, butter and sage sauce, sage butter sauce

Servings:

Calories: 481kcal

Author: Vladka Merva

Equipment

Ingredients

6 tbsp butter unsalted , cut into pieces
4 tbsp sage fresh or 4 teaspoon dried sage
Salt to taste
Freshly ground black pepper to taste
1 clove garlic minced, optional
12 oz 340 g ravioli, gnocchi, or your favorite pasta
3 tbsp pasta water reserved
1 tbsp Freshly grated Parmesan for serving optional

Instructions

Add the butter to a large skillet over medium heat.
As the butter melts, stir occasionally. After a few minutes, the butter will begin to foam. Continue cooking without increasing the heat.
The foam will slowly disappear and you'll notice tiny brown specks forming at the bottom of the skillet. These toasted milk solids give browned butter its rich flavor.
Once the butter turns golden brown and smells wonderfully nutty, it's ready.
6 tbsp butter
Immediately add the fresh sage leaves.
Cook for 1 to 2 minutes until the sage becomes fragrant and lightly crispy.
If using dried sage, stir it in after removing the skillet from the heat to prevent scorching.
4 tbsp sage
Season with salt and freshly cracked black pepper.
If using garlic, stir it into the warm butter during the final minute of cooking.
Salt, Freshly ground black pepper, 1 clove garlic
Before draining your pasta, reserve a few tablespoons of pasta water.
Add the cooked ravioli or gnocchi directly to the skillet along with a splash of pasta water. Toss gently until every piece is coated with the silky brown butter sage sauce.
Finish with freshly grated Parmesan cheese.
12 oz 340 g ravioli, gnocchi, or your favorite pasta, 1 tbsp Freshly grated Parmesan

Video

Notes

To use dried herbs in this sauce, substitute one teaspoon of dried sage for every tablespoon of fresh sage. Then, add the dried sage when you add the salt and pepper in the recipe.

Nutrition