Brown Butter is a warm sauce used in French and Italian cooking. Butter is slowly cooked over low heat until the milk solids separate and start to brown. The sauce is wonderful tossed with pasta, drizzled over fish and/or vegetables.
Brown Butter Pasta
One night, we served Brown Butter Pasta and Seared Lamb Chops with Capers and Anchovies alongside Tomato and Feta Salad. We added chopped frozen sage into the butter for a Mediterranean flavored meal.
Anothr night we served pasta with Brown Butter Scallops.
The Brown butter is just a wonderful starting point – add Parmesan Cheese, fresh herbs of choice, red pepper flakes and/or garlic .
Ingredients
- ¼ cup butter
- 1 TBSP fresh sage finely chopped (optional)
Cooked pasta for 2 – CHO dependent on amount and product
Instructions
- Heat butter and sage in a skillet over medium/low heat. If adding herbs or garlic, add when the butter goes into the skillet. If adding Parmesan, sprinkle on the pasta after cooking.
- Let foam subside and butter start to brown, be careful not to burn (about 10 minutes). Stir occasionally.
- Remove from heat and set aside.
- Cook pasta in salted water until al dente. Drain and toss the pasta with brown butter. Serve immediately.
