Brown butter sage sauce tastes just as sophisticated as it sounds, but is the most most simple sauce I have ever made. You have made brown butter many times in your life when you think you are burning your fried eggs.
Butter contains milk solids that turn brown and separate from the oil when cooked for a long time. The only thing tricky about making brown butter, is not letting it turn into black butter. Brown butter sage sauce tastes the best when tossed with butternut squash ravioli. My favorite butternut squash ravioli is from Trader Joe’s. but they sell it fresh or frozen at most grocery stores.
Traditionally, brown butter sage sauce is simply butter, sage, salt and sometimes lemon juice, but I decided to lighten up my sauce by making it with a combination of olive oil and butter. The quantities are really up to you. I have made it with a tiny bit of butter and other times I go a little crazy and use more. My recipe is more of a guide.
My favorite part of eating brown butter sage sauce over butternut squash ravioli is breaking up the crispy sage leaves right before eating.
BROWN BUTTER SAGE SAUCE INGREDIENTS
Ingredients to cover 2 servings of ravioli (or more)
3-4 T good olive oil
1-2 T good butter… the more expensive one
(salted or unsalted, up to you)
10 fresh sage leaves
Freshly ground pepper (optional)
lemon juice (optional)
(you may pepper the dish at the end if you like pepper)
Heat olive oil and butter on low-medium heat until butter is melted.
Add sage leaves and cook until the milk solids turn brown and the leaves are crispy. Lay the sage leaves down separately and flat and make sure each is covered in the butter oil mixture. When the sage leaves are crispy, set aside on a paper towel. Don’t leave your pan and remove the sauce from the heat when you see little brown flecks. Add sea salt to taste and toss sauce with ravioli. Place 5 leaves on top of the ravioli and instruct your guest to break the leaves with their forks so they get a little crispy sage leaf with every bite.