|This recipe is liked by 0 person(s).|
Brown butter sage sauce
Nb persons: 0
|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.