Nail this simple and delicious burnt butter and sage sauce to pair with fresh pasta, ravioli or grilled meats and vegetables.
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Melt the butter in a medium frying pan over medium heat. Cook, stirring occasionally, for 5-6 mins or until the butter melts, begins to foam and turns light golden brown. Add the sage leaves and garlic and cook, stirring, for 1-2 mins or until the sage is crisp and butter is dark nut brown. Remove from heat and stir in lemon juice. Season.
COOK. STORE. SAVE.
Clever storage: Burnt butter and sage sauce can be refrigerated for up to 5 days. Let the sauce come to room temperature and store it in an airtight container or mason jar.
For a classic flavour combination to pair with pastas, grilled meats of vegetables, burnt butter and sage makes for the perfect sauce. The rich flavours of smoky butter gives the sauce a nutty, luscious flavour, while sage provides a herbaceous touch. This fragrant burnt butter sage sauce comes together in just 15 minutes and uses just four ingredients to create a restaurant-worthy sauce. It’s perfect to prepare when you need something quick but delicious to add to your dinner.
Cooking the butter correctly is key to this burnt butter and sage sauce recipe. By slightly burning it, a nutty flavour profile is released. Be sure to gently heat your butter over medium heat for around 5 to 6 minutes, stirring occasionally, until the colour transforms to a light brown colour. When the butter has turned a golden hue, add the fresh sage leaves and crushed garlic. The sage’s earthy flavour with slight hints of peppery mint and lemon is the perfect complement to the butter’s nutty notes. Cook until the sage leaves turn crisp and the butter has developed into a dark brown colour. Taking it too far will result in a black butter that’s bitter to the taste. Remove the pan from the heat to stop the butter from browning further, and finish the sauce by stirring in lemon juice. This helps cool down the butter and adds a zesty touch.
A butter sage sauce is the ideal accompaniment to simple mains like a basic gnocchi, fresh pasta or a classic pumpkin ravioli. It also pairs beautifully drizzled over roast vegetables and grilled meats like a rack of lamb, steak and grilled chicken breast.
If you loved whipping up this simple but decadent burnt butter sage sauce, keep these other sauces in your cooking repertoire, including hollandaise sauce with eggs benedict, mushroom and green peppercorn sauce for steaks or a roasted garlic and basil aioli for dipping.