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Brown butter sage sauce
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1/2 stick (1/4 cup) | unsalted butter |
8 | fresh sage leaves |
2 tablespoons | minced shallot |
1 teaspoon | fresh lemon juice |
Heat butter in a 1 1/2-quart heavy saucepan over moderately high heat until foam subsides, then fry sage leaves until crisp, about 3 minutes. Transfer leaves with slotted spoon to paper towels to drain. Season with salt. Add shallot to butter and cook, stirring, until shallot is golden and butter is deep golden, 1 to 2 minutes. Add lemon juice (butter will foam), then remove from heat. Season brown butter with salt and pepper if needed.
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