Balsamic Sage Brown Butter Sauce Recipe by New Canaan Olive Oil
- 4 tbsp unsalted butter
- about 12 fresh sage leaves, roughly chopped
- 1 shallot, finely sliced
- 3 tbsp Fig Balsamic Vinegar
In a large frying pan on medium-high heat, melt the butter. Be careful to not let the butter burn by constantly stirring and remove or lower heat if necessary. Add the sage and shallot, continuing to cook until the butter begins to brown. When it does, immediately remove from heat and stir in the vinegar.
We love this sauce over gnocchi, butternut squash ravioli, pork or chicken. It's also great over any steamed veggie, like green beans, asparagus or carrots.