Simple Nutty Brown Butter and Crispy Sage
Simple Nutty Brown Butter and Crispy Sage create a quick, flavorful sauce that elevates vegetables, fish, chicken, pasta, and more. Sauces do more than sit on top of a dish—they bring all the elements of a plate together.
Ingredients
- 4 tablespoons butter
- 12 to 16 leaves sage fresh (crisp leaves whole for a garnish and optionally thinly cut remaining leaves in a chiffonade)
- salt to taste
Instructions
- Heat butter in small saucepan over medium heat. Once butter is melted and gently bubbling, add the 4 to 6 whole sage leaves (plan on at least one leaf per serving) and toss to coat in hot butter. Monitor the heat to prevent sage leaves from burning. Let sage get crispy, but not brown.
- Transfer sage leaves to a plate with a paper towel, sprinkle with salt, and set aside.
- Repeat another batch with more sage leaves, or add the chiffonade sage to the butter and let crisp as the butter continues to brown.
- Two batches may be the max. Monitor the butter to not overcook. Once the butter is brown it can easily go too far and burn. If that happens, you'll need to toss and start over.