Brown butter sauce w/ sage and hazelnuts

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.


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