Browned Butter Sauce

October 2009
Browned Butter Sauce

by 229 people

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Toss this sauce with 1 pound cooked pasta.

Makes: 2 servings

Prep: 10 mins

Cook: 10 mins

Ingredients
  • 6 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon chopped fresh sage
  • 2 tablespoons heavy cream
  • 1/2 cup grated parmigiano-reggiano
Directions
  1. In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat. Add 1/2 cup grated parmigiano-reggiano cheese when tossing with pasta.
Tip
  • For a sweeter, mellower sauce, cook chopped onions until softened in a combination of extra-virgin olive oil and butter for your base.
Tip
  • For a more pungent sauce, cook finely chopped garlic in extra-virgin olive oil until just golden.
Tip
  • Chop all ingredients into even, bite-size pieces or smaller.
Tip
  • For egg pasta dishes, reduce the sauce less, as egg pastas will absorb some of the liquid.
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