Brown Butter Sage Sauce

As described in my previous post, I made pumpkin ravioli for dinner.  I wanted a simple sauce to go with it, and I’ve always wanted to try a brown butter sage sauce.  This was my first time making it, and I added WAY too much sage (lesson learned, too much sage makes it slightly bitter).  The recipe below reflects what I should have added, so it will be okay if you follow it.


1.5 tbsp sage
1/2 stick butter
1/4 tsp black pepper
1/2 cup white wine (optional)


1.  Mix all the ingredients in a pan, and cook on low-med heat, stirring continuously.  It will start to froth and the solids will separate out.

2.  When the solids start to brown, add the white wine and cook for another 5 mins.

3.  Serve hot with your favorite pasta!


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