Sauces · ALWAYS FREE
Brown butter & sage sauce
Toasted butter solids and crisp sage make a rich spooning sauce, brightened with measured lemon juice.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Measure all ingredients before starting. Set a heatproof bowl beside the stove. Melt butter in a small light-colored saucepan over medium-low heat.
- Stir and swirl for 4-7 minutes as the butter foams, watching the solids on the bottom. When they turn golden, add the dry sage leaves and cook 30-60 seconds until the leaves crisp and the solids are hazelnut brown, not black.
- Take off the heat immediately. Stand back and carefully stir in lemon juice; it may spit. Add salt and pepper, then scrape all butter solids and sage into the heatproof bowl to stop further browning.
- Stir and divide into six equal portions, including leaves and browned solids. Serve warm. Refrigerate leftovers within 2 hours, use within 3-4 days and reheat gently to 165°F / 74°C. Any pasta or vegetables served with the sauce are separate.
Estimated nutrition
Per serving · 1 of 6- Calories
- 145 kcal
- Protein
- 0.2 g
- Total carbohydrate
- 0.4 g
- Total fat
- 16.3 g
- Total sugars
- 0.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One sixth of the complete sauce. Evaporated water changes weight, not the six-portion denominator. Contains milk. Check butter and spice labels for gluten and vegetarian preferences.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Brown butter & sage sauce: unsalted butter; fresh sage leaves; lemon juice; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Brown butter & sage sauce: unsalted butter; fresh sage leaves; lemon juice; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
