- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- Wheat free
- Soy free
Nail this simple and delicious burnt butter and sage sauce to pair with fresh pasta, ravioli or grilled meats and vegetables.
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 125g butter, chopped
- 12 sage leaves
- 2 garlic cloves, crushed
- 1 1/2 tbs lemon juice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Recipe tip
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.
Burnt butter and sage sauce recipe
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.
How to make burnt butter and sage sauce
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.
What to serve with your sage and burnt butter sauce
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.
Love this recipe?
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.
