Brown Butter with Sage

neil bougourd | 07 September, 2020 | 1 Comment

            Brown Butter with Sage

Brown butter is a traditional French sauce made simply of heated, unsalted butter. Called beurre noisette in French, which translates to hazelnut butter, it is thusly named for its rich, nutty flavour. It’s often used in pastry making, and is classically paired with pasta in northern Italy. It can be used as a sauce for gnocchi, and tortellini—you really don't need to add anything else to it, but you can dress it up further with Italian sausage, shaved parmesan, or breadcrumbs, if you prefer.


  • 8 tablespoons butter , unsalted(1 stick)
  • 1 clove garlic (crushed and chopped)
  • 1/4 cup sage leaves (coarsely chopped) or use dried sage
  • 1/8 teaspoon ground black pepper
  • Salt (to taste)
Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
Stir the garlic in the butter for 1 minute. Add the chopped sage  and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
Season with salt & pepper.

Comments (1 Response)

23 April, 2021

Julie M Foley

Hi: I have tried a couple of times to see the recipe for the Brown Butter with Sage for the sweet potato gnocchi. The ingredients are there but no instructions. Do I put everything together and cook until butter is brown? Thanks

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