This delicious sage butter sauce is a simple yet flavorful addition to any meal, adding richness and a hint of warmth with garlic and sage.
Prep Time4 minutesmins
Cook Time6 minutesmins
Total Time10 minutesmins
Keyword: Sage Butter Sauce Recipe
1cupsalted sweet cream butter,room temperature
1teaspoonfresh grated garlic,1 large clove
¼cupfresh sage leaves,loosely packed (leaves removed from the stem)
Add the salted sweet cream butter, freshly grated garlic, sage leaves, and black pepper to a medium skillet on medium heat..
Cook and melt the butter for 4 to 6 minutes or just until the butter starts to turn a very light brown. Be sure to whisk or stir continuously as you just barely want to brown the butter.
Turn off the heat to the skillet and skim the milk solids from the surface of the sage butter sauce with a large metal spoon. The milk solids will create a “foamy” layer on top of the melted butter.
I purchase small containers of various fresh herbs in my local grocery store in the refrigerated area of the produce section. I found that the 0.5-ounce containers will yield approximately a scant ¼ cup of sage leaves (once I removed the leaves from the stems), which is perfect for this recipe. If you grow your sage in an herb garden, you only need a scant ¼ cup of leaves.
Start by gathering all the ingredients. Ensure your butter is at room temperature for easy melting. Grate your garlic clove and remove the sage leaves from their stems. A lemon zester works great for grating the garlic clove.
You can roughly chop your sage leaves if they are on the larger side. When measuring the sage, you do not want to tightly pack the measuring cup; the leaves should be loosely added.
It's important to whisk or stir continuously to prevent the butter from burning.
You do not need to skim the milk solids (looks like foam) off the top of the sage butter sauce if you do not want to. You will just need to whisk the butter really well before spooning it over your pasta. Once you remove the milk solids from the butter, you will have clarified butter.