|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rich and savory sage brown butter sauce is a quick way to dress up roasted poultry, pasta, and vegetable dishes. It tastes especially luxurious drizzled over caramelized butternut squash or simple mashed potatoes.
- 8 tablespoons butter (1 stick)
- 1 clove garlic (crushed and chopped)
- 1/4 cup sage leaves (coarsely chopped)
- 1/8 teaspoon ground black pepper
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 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
Serve and enjoy!
- When buying fresh sage, keep in mind that leaves should be aromatic and have no soft spots or dry edges.
- To store fresh sage, simply wrap the sage leaves in paper towels and put them in a plastic bag in the refrigerator. Make sure to use the leaves within four to five days. Fresh leaves that are covered in olive oil can be stored for much longer in the refrigerator, about three weeks.
- If you're looking to cultivate your own sage at home, note that it is very drought tolerant and does not like sitting in wet soil. The leaves will get mildew if they are allowed to sit damp, so water infrequently.