Sage Garlic Brown Butter Recipes

SAGE BROWN BUTTER SAUCE

Steps:

• Gather the ingredients.
• Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
• Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 2 to 4 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
• Season the sage brown butter sauce with ground black pepper and salt.
• Serve and enjoy.

SAGE-GARLIC BROWN BUTTER

Steps:

• Melt butter in a small skillet over medium heat. Add garlic and cook, stirring, until garlic is golden brown and butter is beginning to brown, about 3 minutes. Stir in sage.

HALIBUT WITH BROWN BUTTER, LEMON AND SAGE

Steps:

• Season fish on both sides with plenty of salt and pepper.
• Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
• Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
• Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
• Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.

GARLIC SAGE BUTTER

Steps:

• Pulse in a food processor until mixed and pieces are the desired size.
• OR chop garlic and sage and mix with salt and butter.
• Chill before using.

FETTUCCINE WITH BROWN BUTTER AND SAGE

Steps:

• Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.
• Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.

GNOCCHI WITH SAGE-BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

WARM SAGE AND GARLIC BUTTER SAUCE

Steps:

• 1. Heat the butter and oil in a small skillet over high heat.
• 2. When bubbling, add sage and cook for about 30 seconds.
• 3. Then, add garlic and cook until you can smell it.
• 4. Remove the pan from the heat and stir in parsley.
• 5. Season with a pinch of salt and plenty of pepper.