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!