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Sage Brown Butter

Feel like making something delicious that literally takes hardly any time at all and will have your guests swooning? Enter brown butter. Takes all of about six minutes start to finish and gives butter a nutty, caramel-y, mop-up-that-last-drop flavor. Here, we’ve added a few sage leaves to make Sage Brown Butter, which is just absolutely racking it up to amazing heights. Take some good quality fresh ravioli (we’ve used Trader Joe’s Porcini Mushroom and Truffle Triangoli, because, yuuum) that you’ve warmed up and toss them briefly in the warm Sage Brown Butter. Top with freshly grated parmesan and boom. Heaven on a plate. This works super well with just about anything you would usually use melted butter for. Think veggies tossed in brown butter, spoon it over steak, use it as your butter layer on grilled cheese. Leave out the sage and pour it over waffles, pancakes or french toast… 🤤 We’re going to stop right now before we have to go whip up the second batch today!


makes about 6 ounces (170 g) brown butter

2 sticks (8 ounces, 225 g) salted butter, cut into pieces that are about the same size. If you’re going non-savory, use unsalted butter.

About 10 fresh sage leaves (leave these away if you’re going non-savory)


Medium saucepan or skillet (If it’s light-colored, it will be easier to see the process of the browning)

Heat-proof bowl


Melt the butter over medium heat with the sage leaves added. Swirl the saucepan around occasionally to make sure the butter is cooking evenly. The butter will begin to foam as it melts. The color will change from light yellow to gold to a deep caramel color. As soon as you see little specks of sediment floating in the caramel colored butter and smell a delicious nutty aroma, immediately remove from the heat and pour into a heatproof bowl. Once the butter is cooled, you can put it in a glass jar and keep it in the refrigerator for up to 2 weeks. Remove the sage leaves before storing. They would lose their crunchiness, which is the best thing about them.

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