10-Minute Sage Butter Sauce Recipe

A nutty, browned butter sauce with fresh sage leaves is a simple sauce that’s a great addition to so many dishes, such as roast chicken, potato gnocchi, and baked potatoes. However, on pasta, it’s next level! So today, I’m sharing a quick and simple sauce that comes together in less time than it takes to boil pasta water. The 10-minute sage butter sauce recipe is an easy sauce with a nutty flavor. Top a pasta dish with parmesan cheese and a big batch of crispy sage leaves, and it’s a meal that feels fancy without the fuss. Don’t forget to pin or print the recipe card so you can come back to it anytime.

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10-Minute Sage Butter Sauce Recipe

I’ll also show you how to make a sage compound that brings an earthy flavor to turkey or roast chicken. It’s a simple trick that guarantees juicy meat with crispy skin every time. And because I know you’ll want it, I’ll share a link to my turkey recipe at the end of this post. Don’t forget to pin or print the recipe card so you can come back to it whenever you need it!

Ingredients: 10-Minute Simple Sauce

• 1 stick unsalted butter (at room temperature)
• Fresh sage leaves
• Grated Parmesan cheese
• Black pepper
• ¼ tsp. of black pepper
• ¼ tsp. salt (optional)
• Grated Parmesan cheese

Equipment:

• Saucepan
• Large pot (for pasta)
• Rubber Spatula or wooden spoon
• Plastic wrap (for sage compound butter)

Step 1: How to Make Sage Brown Butter Sauce – Melt butter

Place your unsalted butter in a saucepan or skillet over medium heat. If your butter is straight from the fridge, let it come to room temperature for 15 minutes, so it melts evenly.

Cindy’s Note: My mom never cut the butter for this sauce; I don’t either. I see others do, but it’s really your choice.

Step 2: Browning Butter for a Rich Browned Butter Sauce

As the butter melts over medium heat, the milk solids will drop to the bottom of the pan. The butter will begin to foam. Swirl the pan and keep a close eye on it when the butter foams. After 3-5 minutes, the butter will start to turn golden brown and release a nutty aroma. Swirl the pan until brown bits are in the bottom of the pan. This is when you have achieved brown butter for your sage sauce.

Step 3: Add Sage for Rich, Savory Flavor

Drop in your fresh sage leaves and fry until they become crispy sage leaves. This deepens the flavor and makes a great addition to your pasta dish.

Cindy’s Note: I first used a wooden spoon to mix the sage and butter, just like I watched my mom do in the kitchen. It’s a small memory that makes this recipe even more special.

Step 4: Season and Serve Your Perfect Pasta Dish

Remove from the heat and add the black pepper. Gently mix the black pepper with a rubber spatula. Reserve some pasta water before draining your al dente pasta. Toss with the drained in bowls. This is an easy way to ensure the brown sage butter sauce binds to pasta. Use a rubber spatula to add the crispy sage leaves. Grated parmesan cheese on top, which makes this the perfect pasta dish.

That’s it, you’ve got the perfect sauce in under 10 minutes! 

Cindy’s Note: Don’t skip the fresh bread. I always dip some into the leftover sauce, and it’s delicious.

Sage Compound Butter

A compound butter is an easy way to add extra flavor and ensure a juicy, crispy roast turkey or chicken every time. I’ve been slipping this under the skin of the breast for 25 years, and I’ve never had a dry turkey or chicken, guaranteed! Visit my Turkey recipe (HERE) to print the recipe card and learn each step! 

Ingredients

• 1 stick butter or 2 (room temperature) unsalted butter – I use Kerrygold soft butter with olive oil
• 2–3 tablespoons sage leaves, roughly chopped
• Add salt & black pepper to taste (optional)

Equipment

• Small bowl
• Fork
• “Sticky” plastic wrap
• Airtight container

Instructions Sage Butter

• Scoop room temperature butter into a small bowl in three sections.
• Add roughly chopped fresh sage leaves.
• Mix with a fork until incorporated.
• Shape into flattened round portions and wrap in plastic wrap.
• Store in an airtight container in the fridge (1 month) or freezer (3 months).

How to Use Sage Compound Butter

• Slip under turkey or roast chicken skin for savory flavor and crispy skin.
• Melt over vegetables, steak, burgers, baked potatoes, or add it to garlic bread for extra flavor.

With this sage butter, you’ve got an easy way to add flavor and richness to turkey, roast chicken, or even weeknight meals. It pairs with a 10-minute sage butter sauce recipe, and you can keep both on hand for quick, flavorful dishes anytime. Don’t forget to print the recipe card so you can refer to it whenever you need a juicy, flavorful meal! (HERE)

A Note on Baking: Browned Butter is Gold

I do use nutty brown butter for baking all the time, and it’s pure gold for cookies. That nutty flavor gives desserts an extra layer of richness that can’t be beaten. I’ll link some of my favorite cookie recipes that use delicious brown butter, so you can see I swear by it. Brown Butter Oatmeal (HERE) Brown Butter Snickerdoodles (HERE). And, there’s no mixer needed!

Cindy’s Note: Check out these cookie recipes. I share how to work with brown butter. I always bake double batches because they disappear fast.

What is Brown Butter?

Browned butter is a “beurre noisette”, which is a fancy French name for butter that’s been cooked until the milk solids turn golden brown and release a nutty aroma and flavor. By adding fresh sage leaves, you’ll get a deep flavor and crispy sage leaves that make this the perfect sauce for dinner.

Why You’ll Love This Sage Sauce Recipe

This sage brown butter sauce, known as “beurre noisette” in French, makes everything taste amazing. The unsalted butter melts gently, the milk solids sink to the bottom of the pan, and in just 3–5 minutes, you’ll start smelling a nutty aroma. It’s the perfect sauce for al dente pasta, potato gnocchi, butternut squash ravioli, drizzled over baked potatoes, or for garlic bread.

Whether it’s your first time making homemade sauce with sage flavor or you’ve done it before, you’ll be amazed at how quickly it takes this meal to the next level.

Prep Ahead: Big Batch Sage Butter with Sage Flavor

For a big batch, double the recipe and freeze portions. Cover cooled brown sage butter in an airtight container. Add a layer of plastic wrap under the lid and store it in the freezer for three months. You have a sage brown butter sauce for weeknight meals.

How to Freeze and Reheat Browned Butter Sauce

To use it from frozen, store it in the fridge. Let it come back to room temperature before reheating over medium-low heat.

Your 10-Minute Sage Brown Butter Sauce Recipe

And that’s it, your 10-Minute brown sage butter sauce recipe! With only a handful of ingredients, you’ll have a simple sauce that works with just about everything. Whether it’s your first time making browned butter sauce with an earthy flavor.  You’ll keep this easy sauce on repeat. Don’t forget to pin or print the recipe card so you can come back to it anytime.

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