Maple Sage Infused Brown Butter Sauce
Elevate your culinary creations with this Maple Sage Infused Brown Butter Sauce. This delightful sauce melds the nutty richness of browned butter with the aromatic essence of fresh sage, the warmth of cinnamon, and the natural sweetness of maple syrup. Perfect for drizzling over roasted vegetables, pasta, or meats, this versatile sauce adds depth and a touch of sophistication to any dish. Experience the harmonious blend of flavors that will evoke a sense of comfort and delight in every bite.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
unsalted butter
1/4 cup (melted)
fresh sage leaves
20 leaves (whole)
ground cinnamon
1 teaspoon (none)
light maple syrup
2 tablespoons (none)
salt
1 teaspoon (none)
fresh ground black pepper
1/2 teaspoon (none)
Instructions
1
Begin by melting the unsalted butter in a large sauté pan over medium heat. Allow the butter to completely melt and start to develop a golden color.
2
Once the butter is melted, gently add the fresh sage leaves into the pan. Keep the heat at medium and continue to cook, swirling the pan occasionally to ensure even browning.
3
Watch for the foam to subside – this indicates that the milk solids are beginning to brown. Maintain a careful eye on the butter to avoid burning.
4
After the milk solids turn a lovely golden brown, promptly remove the pan from the heat to prevent further cooking.
5
Once off the heat, stir in the ground cinnamon, light maple syrup, salt, and fresh ground black pepper. Be cautious, as the mixture may bubble up.
6
Gently stir the ingredients together until combined and the bubbling subsides. Your Maple Sage Infused Brown Butter Sauce is now ready to enhance your favorite dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Maple Sage Infused Brown Butter Sauce?
It is a sophisticated sauce that combines the nutty richness of browned butter with fresh sage, warm cinnamon, and sweet maple syrup.
What are the primary ingredients in this sauce?
The recipe requires unsalted butter, 20 fresh sage leaves, ground cinnamon, light maple syrup, salt, and fresh ground black pepper.
Can I use salted butter instead of unsalted butter?
Yes, but you should reduce the additional teaspoon of salt added later in the recipe to avoid the sauce becoming too salty.
How many sage leaves do I need?
The recipe calls for exactly 20 fresh sage leaves to achieve the proper flavor balance.
Do I need to chop the sage leaves?
No, the instructions specify using the sage leaves whole to allow them to infuse the butter as it browns.
What is the first step in making the sauce?
Begin by melting 1/4 cup of unsalted butter in a large sauté pan over medium heat until it starts to turn golden.
When should I add the sage leaves to the pan?
Add the fresh sage leaves once the butter has completely melted and begins to develop its golden color.
How do I know when the butter is 'browned'?
The butter is ready when the foam subsides and the milk solids at the bottom of the pan turn a lovely golden brown.
Why do I need to remove the pan from the heat?
Removing the pan from the heat prevents the milk solids from burning, which can happen very quickly after they turn golden brown.
What kind of maple syrup should be used?
The recipe recommends using light maple syrup for a delicate sweetness that doesn't overpower the sage.
When do I add the cinnamon and maple syrup?
Stir in the cinnamon, maple syrup, salt, and pepper immediately after removing the pan from the heat.
Is it normal for the sauce to bubble when adding ingredients?
Yes, the mixture may bubble up when adding the syrup and spices; stir gently until the bubbling subsides.
What does this sauce taste like?
It features a harmonious blend of nutty, aromatic, warm, and sweet flavors that evoke a sense of comfort.
What are some serving suggestions for this sauce?
It is perfect for drizzling over roasted vegetables, various pasta dishes, or pan-seared meats.
Is this a difficult recipe to make?
No, it is categorized as an easy recipe that relies on simple techniques like melting and swirling butter.
How much cinnamon is used?
The recipe uses 1 teaspoon of ground cinnamon.
Does the recipe use fresh or dried pepper?
The recipe specifically calls for 1/2 teaspoon of fresh ground black pepper.
What is the total ingredient count?
There are 6 total ingredients used in this recipe.
Can I use dried sage instead of fresh?
While fresh sage is recommended for the best flavor and texture, you could use dried sage in a pinch, though the results will differ.
How many servings does this make?
The serving count is not specified, but the recipe uses 1/4 cup of butter as its base, typically serving 2 to 4 people.
Is this sauce considered comfort food?
Yes, 'comfort food' is one of the primary tags associated with this warm and savory recipe.
What is 'beurre noisette'?
It is the French term for brown butter, which describes the hazelnut-like aroma the butter develops during the cooking process.
Can I make this sauce ahead of time?
Yes, you can make it ahead and gently reheat it, though it is best served immediately for the freshest flavor.
Is this recipe gluten-free?
Yes, based on the ingredients listed, the sauce is naturally gluten-free.
Can I use this on desserts?
While intended for savory dishes like pasta and meats, the maple and cinnamon profile could potentially work on autumn-themed desserts like roasted pears.
How do I store leftovers?
Store any leftover sauce in an airtight container in the refrigerator and melt it slowly over low heat to reuse.
Does the sage get crispy?
Yes, cooking the sage in the butter as it browns typically results in crisp, flavorful leaves.
What heat setting should I use?
The recipe recommends using a medium heat setting throughout the browning process.
What type of pan is best?
A large sauté pan is recommended to ensure the butter and sage have enough surface area to cook evenly.
Is this sauce vegan?
No, this recipe uses dairy butter as the primary ingredient. You would need a vegan butter substitute to make it vegan.