Brown Butter and Sage Sauce (For ricotta gnocchi) Source: Cook's Illustrated Sept/Oct 2007 Course: Main Cuisine: Italian Food Group: Pasta Serves: 2 |
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Ingredients
| 4 tablespoon(s) unsalted butter, cut into 4 pcs |
| 1 small shallot, minced (abt 2 tablespoons) |
| 2 teaspoon(s) minced fresh sage leaves |
| 1 teaspoon(s) fresh lemon juice |
| 1/8 teaspoon(s) salt |
Instructions
Melt butter in 12” skillet over medium high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1 ½ minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt, cover to keep warm |
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