Name: Brown butter and crispy sage sauce
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 60 g unsalted butter; 12 large fresh sage leaves; 1 small garlic clove, lightly crushed (optional); Flaky sea salt to taste; Freshly ground black pepper; 30 g Parmigiano Reggiano, grated (to finish)

I

Ingredients for 2

Scale

60 gunsalted butter
12 largefresh sage leaves
1 smallgarlic clove, lightly crushed (optional)
Flaky sea salt to taste
Freshly ground black pepper
30 gParmigiano Reggiano, grated (to finish)

II

Method

I
Melt the butter in a wide sauté pan over medium heat.
II
When the foam subsides and the butter smells nutty (~3 minutes), add the sage leaves and the garlic if using.
III
Cook until the sage leaves crisp and turn translucent, the butter deep amber (~2 more minutes). Watch closely — it can burn in seconds.
IV
Immediately remove from heat, discard the garlic clove.
V
Season with a small pinch of salt and pepper.
VI
Pour over freshly cooked pasta or gnocchi (about 300 g cooked weight). Toss to coat.
VII
Finish with grated Parmigiano.

III

Notes & variations

The moment you smell nut, get everything off the heat — brown butter goes to burnt butter in about 10 seconds. Use a light-colored pan so you can see the color change.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

IV

Featured from the herbarium

1 plant

Sage

Salvia officinalis

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V

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