Brown Butter Sauce
This is the easiest sauce you will ever make and a very tasty one, but then what doesn’t taste good when it’s drenched in butter? This is the perfect topping for stuffed pastas like ravioli, tortellini, and agnolloti.
The sage leaves are more traditional in this sauce, but I love the basil also. If neither of these herbs works for you, feel free to substitute your favorite herb.
Recipe information
Yield
makes 1/2 cup; serves 4 over a pound of pasta as a first course
Ingredients
Preparation
In a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the sage or basil leaves and cook until crisp, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Sprinkle with the Parmesan cheese, and serve.
