Sage butter sauce
There is a reason this is a classic - it may be an oldie, but it is such a goodie. Sage butter sauce (aka brown butter with sage) is ridiculously easy to throw together and is truly a beautiful thing with fresh egg pasta, gnocchi or ravioli - that's how I used it here. It's rich, nutty and herby so it's also fab with steak and certain types of fish, like sole.
This needs to be done just before eating but it takes all of 5 minutes (probably less). Just make sure the sage is dry or it will spatter as it hits the butter.
- 100g salted butter
- a small handful whole sage leaves
- Melt the butter in a small saucepan and as soon as it starts to bubble at the edges throw in the sage. Swirl it around in the butter every so often but it will start to crisp up in about a minute.
- Watch for the butter browning - you will see tiny little golden specks start to form. Let the butter get really golden before removing from the heat.
- Serve immediately - either straight onto the plates or, if decanting, into a warmed bowl. Do not let it carry on sitting in the saucepan as it may get too burnt, even off the heat.