Brown Butter Sauce

Brown Butter Sauce

8 T Butter
1/2 t salt
1 1/2 t chopped fresh sage, rosemary or basil (I used Sage)
4 T heavy cream
1/2 C grated parmigiano-reggiano

In a small saucepan, melt 8 T butter and 1/2 t salt over med-low heat.  Add 1 teaspoon chopped fresh sage and cook, stirring often, unitl the butter begins to brown, about 5 minutes or less.  Stir in 4 T heavy cream and bring to a boil for  20 seconds or so to combine cream with butter.  Remove from heat.  Add 1/2 C grated parmigiano-reggiano when tossing with pasta.

**It is September, so the garden is abundant.  Spaghetti squash, yellow squash, zucchini, sage and tomatoes all from our garden.  This is garden heaven!
**This sauce is quite thin, flavorful and salty, so a little goes a long way.  I haven’t ever tossed it into a pasta, I have always added the cheese to the sauce and then drizzled it over the plated pasta, or spaghetti squash.
**This great recipe came from my fantastic neice Stephanie who lives in Hawaii and taught a class on browned butter.  She is a master foodie! Thanks Steph!

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