By Dr. Leah Alexander | Published on June 18, 2023 | Last Updated on November 25, 2023
What about making your meals more special with a delicious and flavorful brown butter sage sauce? Ina Garten’s Brown Butter Sage Sauce is an excellent way to upgrade your everyday dishes.
This creamy, nutty, herby sauce has complex flavors that will elevate the taste of any side dish or main course. With just a few simple ingredients you can quickly whip up a delicious sauce in just minutes.
So, are you interested to learn how to make Ina Garten’s Brown Butter Sage Sauce? This sauce is surprisingly easy to make at home and all you need to do is follow the simple instructions. Let’s get started!
What Is ina garten brown butter sage sauce?
Ina Garten’s Brown Butter Sage Sauce is a flavorful, herby, creamy sauce that can be used to top any dish. It is made with simple and few ingredients- butter, sage leaves, and lemon juice. The butter is cooked until it has turned golden brown and the remaining ingredients are added to it.
The result is a nutty, flavorsome sauce that can be used to top pasta dishes, grilled meats or vegetables, roasted potatoes, etc. This sauce is very easy to make and requires minimal effort.
Where Did I First Try ina garten brown butter sage sauce?
I first tried Ina Garten’s Brown Butter Sage Sauce at a party held by my aunt. Since she loves to cook Ina Gartens’ recipes, she served us some delicious pasta topped with this incredible sauce.
At first glance, I was amazed by how the golden brown color of the butter added a beautiful texture to the creamy sauce. The nutty aroma combined with the fresh sage leaves made my mouth water and I couldn’t help but try it. And oh boy! It was heavenly!
The buttery, nutty flavor along with the slight tartness of the lemon juice paired perfectly with the fresh herbs. I was blown away by how flavorful and complex it tasted, yet it was so simple to make. The best part about this sauce is that you can customize it according to your taste preference. You can add more or less of an ingredient depending on what you like.
I was so impressed by the sauce that I asked my aunt for the recipe right away. She happily obliged and since then, Ina Garten’s Brown Butter Sage Sauce has been a regular in my kitchen. I serve it with all kinds of dishes such as chicken, pasta, vegetables, fish, or even just a simple roasted potato dish. And everyone loves it!
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Ingredients
- Butter: An obvious ingredient for this sauce is butter. You need 1 cup of unsalted butter to make the sauce, which will be cooked until it has turned a golden brown color and smells nutty.
- Sage: Sage leaves are an essential ingredient in this recipe that adds a wonderful herby flavor to the sauce. You’ll need about ¼ cup of sage leaves for this recipe.
- Lemon Juice: Freshly squeezed lemon juice helps to balance the flavors of this sauce. You’ll need about ½ cup (from 2 large lemons).
- Salt and Pepper: A pinch of salt and freshly ground black pepper is all you need to bring out the flavors of this sauce.
Cooking Directions
Step 1
Melt 1 cup of unsalted butter in a large saucepan over medium heat. Stir frequently and make sure to watch it closely as it melts, so you don’t burn it. Once melted, turn down the heat to low and continue cooking for about 10 minutes until the butter has turned a golden brown color and smells nutty.
Step 2
Add 1/4 cup of sage leaves to the butter and stir. Cook for another 2 minutes until the sage is fragrant. Pour in 1/2 cup freshly squeezed lemon juice (from about 2 large lemons) and season with a pinch of salt and some freshly ground black pepper.
Step 3
Bring the sauce to a low simmer and cook for about 5 minutes, stirring occasionally until the sauce has reduced slightly. Take off the heat and serve.
Cooking Tips
- Make sure to cook the butter on low heat and stir it frequently to avoid burning it.
- Taste the sauce and adjust the seasoning accordingly.
- Serve the sauce immediately or store it in an airtight container in the refrigerator for up to 3 days.
- You can easily double or triple the recipe for larger servings and it freezes well too.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have sage leaves, you can use fresh thyme leaves instead.
You can also replace the lemon juice with white wine or red wine vinegar. Both will give a slightly different flavor to the sauce but it will still be delicious.
Ina Garten Brown Butter Sage Sauce
Equipment
- spoon
- container
Ingredients
- A pinch of salt and a sprinkle of freshly ground black pepper allowing you to season the dish to perfection, balancing the flavors and enhancing the overall taste experience.
- 1/4 cup of freshly squeezed lemon juice extracted from the tangy and zesty essence of one large lemon, providing a bright and refreshing burst of acidity.
- 1/8 tablespoon of aromatic and earthy sage leaves infusing a delightful herbal note that adds depth and complexity to the butter sauce.
- 1/2 cup of creamy and luxurious unsalted butter offering a rich and velvety texture that will elevate the flavors of the dish.
Instructions
- Melt 1 cup of unsalted butter in a large saucepan over medium heat. Stir frequently and make sure to watch it closely as it melts, so you don't burn it. Once melted, turn down the heat to low and continue cooking for about 10 minutes until the butter has turned a golden brown color and smells nutty.
- Add 1/4 cup of sage leaves to the butter and stir. Cook for another 2 minutes until the sage is fragrant. Pour in 1/2 cup freshly squeezed lemon juice (from about 2 large lemons) and season with a pinch of salt and some freshly ground black pepper.
- Bring the sauce to a low simmer and cook for about 5 minutes, stirring occasionally until the sauce has reduced slightly. Take off the heat and serve.
Notes
- Make sure to cook the butter on low heat and stir it frequently to avoid burning it.
- Taste the sauce and adjust the seasoning accordingly.
- Serve the sauce immediately or store it in an airtight container in the refrigerator for up to 3 days.
- You can easily double or triple the recipe for larger servings and it freezes well too.
Nutrition Information
One serving (1 tablespoon) contains about
- 88 calories
- 10 grams of fat
- 2 grams of carbohydrates
- 1 gram of protein
How to Store Leftover Ina Garten brown butter sage sauce?
Leftover sauce can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen for up to three months. To thaw, simply place it in the refrigerator overnight or microwave it until fully thawed.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat this sauce as long as they use pasteurized butter. As long as you take the necessary precautions to make sure that all ingredients are safe for consumption, this sauce can be enjoyed by pregnant women.
Is this sauce vegan?
No, as it contains butter and other animal-derived products, this sauce cannot be considered vegan. So if you are looking for a vegan alternative, you can try making this sauce with vegan butter and vegetable stock instead of butter.
How can I use this sauce in other recipes?
Brown Butter Sage Sauce is incredibly versatile and can be used in a variety of ways. You can use it as a topping for fish, pasta dishes, vegetables, or even roast potatoes. It also goes well with fried eggs for breakfast. If you have leftovers, you can add them to your favorite soup or stew for an extra punch of flavor.
Wrapping Up
So, tell us what you are thinking about making Ina Garten’s Brown Butter Sage Sauce. We hope we have given you enough reasons to try out this amazing sauce. With just a few simple ingredients and some basic cooking techniques, you can make your meals more special and flavorful with this delicious sauce. So give it a try and let us know how it turned out!
You can also check out some other recipes from Ina Garten to make your cooking more interesting. Just remember to share the recipe for this delicacy with your friends and family!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
