When you brown butter, you are evaporating the water in it and caramelizing the milk solids. This creates a nutty aroma, super-buttery flavor and a super easy sauce. You can change up the herbs to your liking. This simple sauce is great over the butternut squash ravioli (see sidebar), pasta, potatoes or steamed veggies. If you are not up for making the ravioli, but want the flavors, just roast some diced butternut squash and cauliflower and serve with this sauce over low protein pasta.
Butter Sage Sauce
When you brown butter, you are evaporating the water in it and caramelizing the milk solids. This creates a nutty aroma, super-buttery flavor and a super easy sauce. You can change up the herbs to your liking. This simple sauce is great over the butternut squash ravioli (see sidebar), pasta, potatoes or steamed veggies. If you are not up for making the ravioli, but want the flavors, just roast some diced butternut squash and cauliflower and serve with this sauce over low protein pasta.
Nutrition
Ingredients
Method
- Melt the butter over medium heat. Let it cook, swirling the pan occasionally until the butter turns amber brown, about 3 minutes. Off the heat, add in the shallot, sage and red pepper, stirring until the shallot is fragrant, about 1 minute. Stir in the lemon juice and season with salt and pepper if desired.
