Sage Brown Butter

This butter is great added to mashed potatoes or stirred through crushed new potatoes with crème fraîche.–Maria Elia

LC Brown Butter, How Do We Love Thee? Note

Brown butter, how do we love thee?
With apologies to Elizabeth Barrett Browning,
let us count the ways.
We love thee to the depth and breadth and height
your nutty aroma can reach, when feeling out of weeknight
luck you meld odds and ends in the fridge with grace.
We love thee to the level of everyday’s
pasta’s most quiet need, by sun and candlelight.
We love thee freely, over potatoes as is our right;
we love thee purely, as with a little lemon we praise.
We love thee with a passion put to use
in quick weeknight ways with fish, chicken, and pork, owing to home cooks’ faith.
We love thee with a love reserved for bacon and Nutella that we hope not to lose
and even with veggies that incur balsamic breath,
all the best dog-eared recipes of our life!—and, if God choose
we shall but love thee better with dessert, er, death.

Sage Brown Butter Recipe

  • Quick Glance
  • 5 M
  • 5 M
  • Serves 4


  • 10 tablespoons (5 ounces) unsalted butter
  • 12 fresh sage leaves
  • 2 teaspoons freshly squeezed lemon juice


  • 1. Heat the butter in a small saucepan over medium heat until it begins to foam and turn golden brown. Turn off the heat and carefully add the sage leaves (they will sputter a little). Add the lemon juice, tilt the pan to swirl the lemon juice and butter together, and set aside to cool slightly or until needed. (Yup. You’re done. It’s that simple.)
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