Jan 27, 2010

Brown Butter Sage Sauce with Optional Walnut Add-In

The first time I made a brown butter sauce was only a few months ago – and it was a bit of a revelation.  I wanted a sauce for home made pasta that wouldn’t be overpowering in the way that a tomato based sauce can.  So I found a Mario Batali recipe online that called for simply butter, sage, and lemon.  I was kinda skeptical about the lemon, but Mario was right.  This simple sauce is so pleasing…it’s perfect for a dish in which you want the pasta to get a little bit of the attention.  I have added chopped walnuts to the recipe, but it's good enough without.  

To see the full instructional photo album, go to: frankie makes brown butter sage sauce on facebook

Here’s how I make enough sauce for two:

Half a stick of salted butter
2 tablespoons of chopped fresh sage
1/3 cup of chopped walnuts
1 tablespoon of fresh lemon juice

the exact amount of each of the ingredients doesn’t matter too much.  It’s just an approximation.

Brown the butter:  melt the butter on medium heat and cook it until you see a brown sediment begin to form. 

Throw in the sage, walnuts and lemon juice.  Cook for another minute or so.

Done!  Delicious! 

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