Pro tip: You can swap the hazelnuts (since they’re seasonal and a PAIN to crack) with pine nuts and still make a great sauce! To do this, add the pine nuts to the butter while cooking and save a few for a sprinkle on top of the final dish. No need to chop them.
1 stick butter, unsalted
A chiffonade of sage leaves, 3-4
1/4 cup hazelnuts, deshelled and coarsely chopped (food processor to the rescue!)
In a pan (I use a 10″ non-stick frying pan), melt the butter over medium heat. Gently stir while butter begins to foam. It will bubble and turn brown quickly, so don’t leave it unattended.
After about 4 minutes, add the sage and continue to stir. (If using pine nuts, add them here)
After about 6 minutes the butter should be browning and ready to serve. Add a tablespoon or so of the hazelnuts to the pan and stir. You can add more hazelnuts after you’ve plated dinner.