2 responses to “Browned Butter & Sage Sauce: Dinner in Minutes”

  1. birthday parties san francisco

    How do I make a brown butter and sage sauce?

    Or a “buerre blanc” sauce.

    Which would be better!

    (People who make these sauces, only, please. I can google all by myself, imagine that! Looking for personal experience.)

    1. Ute

      2 sticks unsalted butter
      2 tsp minced shallot
      1 T Worcestershire sauce
      1 tsp balsamic vinegar
      2 T sliced sage
      a squeeze of lemon juice
      salt and pepper to taste

      While the ravioli cook heat 2 stick of butter over medium high heat in a sauté pan. Once completely melted add shallots and sweat for 2-3 minutes. Once translucent add lemon juice to deglaze the pan. Add Worcestershire sauce and balsamic vinegar. Add fresh sage leaves and a little bit of salt and pepper. Let simmer until ravioli are ready.

      In small batches, transfer ravioli to the brown butter sauce mixture. Let cook for 30 seconds to a minute, remove and plate. Repeat until all ravioli have simmered in the sauce.

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