Easy weekday meal or elegant candlelit dinner, SAGE BROWN BUTTER SAUCE is infinitely easy and versatile. Pour it on store bought noodles, ravioli, gnocchi, tortellini, etc! Let your imagination and your tastebuds be your guide. #recipe, #easter, #pasta, #italian
Ingredients:
1 lb. Butter
I Package Fresh Sage Leaves
Pasta of Your Choice. ( I used mushroom ravioli )
Directions:
In a stainless steel pan or other pan with light colored interior bottom, melt butter on med/ med high heat.
When butter starts to bubble vigorously, add sage leaves and turn heat down slightly. Allow butter to bubble to evaporate out the water and fry the sage leaves to a crispy texture. Once bubbling has subsided, your butter will nicely “golden brown.” The milk solids will have separated and are settled to the bottom.
Lift out sage leaves onto paper towel while cooking pasta.
Cook pasta to package directions.
Drain and plate pasta, pour sage brown butter over pasta and top with sage leaves.
Can also crumble sage leaves to mix into pasta if desired.
ENJOY!!
Today is going to blow your mind and rock your taste buds with one of the easiest, best tasting sauces you can make ever on Cindy Certified Recipes! You guys are going to be so totally
Blown away with how easy this is and how good it is you’re going to want it on everything and so I’m starting off just slightly warming my pan and this is 8 oz of unsalted butter and I have
Done this with salted butter before, but if you want to use unsalted that way you can judge how much salt you want I kind of like the salted butter myself, but I’ve had people say it’s a
Little too salty with the final product, just a matter what you like and so this is on medium low heat and you want to slice up your butter so it melts a little quicker and more even, so
We’re just going to let that melt and it’s going to start bubbling and butter has a lot of moisture in it and so you want that moisture to evaporate, evaporate out, I’m going to apologize in advance, I got a little bit of a cold, and so my voice is a little whacked out
Managing the butter is very important! I’m showing the process from start to finish so you can have the BEST sauce!! now you’re going to get as it starts to bubble, you’re going to get this foam that will
Come up and an unsalted butter will foam less than a salted butter and so the salted butter just makes it a little harder to see what your butter is doing down there, and so you just take a spatula and move it aside but all this bubbling is the moisture coming out
Of the butter, and I used a pretty high premium butter today, it’s a very fine butter from France, and what you’re looking for here is eventually the milk solids are going to come out of that, it’s kind of like you’re making clarified butter, and then those will settle to the bottom
At this point I’m going to add my sage leaves and I like them whole, I don’t like to chop them up, but you’re more than welcome to chop them up, I think they look prettier on the final product whole and
What you’re doing is you’re basically frying those little Sage leaves and you want them nice and crispy, so get them submerged down in that butter now you see how you’re getting these little brown edges around the pan, that’s your clue to pay attention because you can burn this, you don’t
Want to walk away, just keep an eye on those bits at the bottom, and your leaves you’ll notice as it approaches the perfect time when it’s nice and brown and almost done is the bubbling slows down considerably, the butter talks to you you see how all those bubbles have calmed down
And you’re getting even more of that brown edge around the sides, and now you can see that golden butter and you can see those little brown bits in the bottom we are almost there so the butter has pretty much stopped what I call talking, and so
I’m going to turn off the heat and just let the residual heat slow down those bubbles and that’s pretty much there, nice crispy leaves and brown bits and to stop the cooking what I like to do at this point is to pour this into a bowl
And here we have our brown butter and when that is finished cooling down, I’m just, a little bit more, I’m going to take it over and we’re going to put it on our pasta, these are the brown bits you’re looking for in your brown butter sauce that have all that lovely
Flavor, and then we’re going to be spooning that over the ravioli this is your golden elixir, I’ve seasoned this with a teaspoon of salt, and I like to remove the Sage so it stays nice and crispy and then add it after I’ve poured the
Butter over the ravioli, and so now I like to place my little pieces of Sage and these are delicious to eat, I like to make extra and they’re just very delicious to eat just on their own, and then if you like, you can sprinkle that with just a little bit of
Parmesan and you’re ready to dive in, it’s so delicious you’ll want to use brown butter on anything and everything! This Sage brown butter is great with fish, you can put it on chicken or even slices of chicken, and these are mushroom ravioli, any pasta, it’s just fantastic, you’re
Going to love it and you’re going to want to make it again and again! Enjoy everybody! Full of complexity and simplicity, Sage brown butter will be your new best friend at your meals. And as
Always, if it’s Time Tested, Top-Notch Ingredients and the Talk of the Table, it’s Cindy Certified!