I reimagined Giada’s brown butter staple as a Butter Sage Sauce that swaps sage for basil and tucks in a small twist you’ll want to read about before finishing your ravioli.

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I’ve been making Giada’s brown butter sauce for years and it still surprises me, how plain unsalted butter becomes wildly fragrant and almost toasty when it browns. Fold it with stuffed pasta and the crisped fresh sage leaves make every bite whisper of something old school and new, at the same time.

To me it’s the perfect Italian Butter Sauce, simple enough to be a go-to yet fancy enough to lift tortellini or to act as a light sauce for ravioli, you know? Try it and you’ll see why I keep coming back to this one.

Why I Like this Recipe

– I love how fast it comes together, so i can eat something good even on busy nights.
– I like the rich, kinda nutty flavor that makes dinner feel fancy without trying hard.
– I like that the crispy herb bits and warm sauce add texture and a fresh smell, it never feels boring.
– I like being able to tweak it with whatever I have on hand, so it never gets old.

Ingredients

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Unsalted butter browns to a nutty, toasty flavor; mostly fat, vitamin A, calorie dense.
Fresh sage is earthy and slightly bitter, basil sweeter and peppery, both add antioxidants.
Parmesan brings salty, umami richness, adds protein and calcium, not much carb at all.
Garlic gives a sharp, savory punch, small calories, contains allicin, sometimes bitter when overcooked.
A squeeze of lemon brightens, adds acidity and vitamin C, keeps sauce tasting light.
Kosher salt and black pepper just season things, no nutrition boost but make flavors pop.

Ingredient Quantities

1/2 cup unsalted butter (1 stick)

8 to 10 fresh sage leaves or 8 to 10 fresh basil leaves if you prefer

1/4 cup freshly grated Parmesan cheese

1 clove garlic, minced (optional)

1 teaspoon fresh lemon juice (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Bring a large pot of salted water to a boil and cook your stuffed pasta (ravioli, tortellini, etc.) according to package directions until just al dente; reserve about 1/2 cup of the pasta cooking water, then drain the pasta.

2. Cut 1/2 cup unsalted butter into chunks and put them in a light colored skillet over medium heat so you can watch the color change; let the butter melt and foam, don’t walk away it goes from browned to burnt fast.

3. Swirl the pan occasionally and watch the milk solids turn golden brown and give a nutty aroma, about 3 to 5 minutes; when you see browned flecks, lower the heat or pull the pan off briefly to stop cooking.

4. Add 8 to 10 fresh sage leaves (or basil leaves if you prefer); they should sizzle and crisp in the hot brown butter, about 30 to 60 seconds—if using basil add it at the very end off the heat to avoid bitterness and sogginess.

5. If using garlic, stir in 1 minced clove for just 10 to 15 seconds after the leaves sizzle, you want fragrance not burned garlic, then immediately take the pan off the heat.

6. Stir in 1 teaspoon fresh lemon juice if using, this brightens the sauce, then add about half of the reserved pasta water and 1/4 cup freshly grated Parmesan to create a silky emulsion; whisk or swirl until smooth.

7. Return the drained pasta to the skillet, toss gently to coat, add more pasta water a tablespoon at a time if you need to loosen the sauce so it clings to the pasta.

8. Taste and season with kosher salt and freshly ground black pepper, finish with the crisped sage or basil leaves on top and a little extra grated Parmesan if you like.

9. Serve immediately while hot, the butter is at its best right away, and remember brown butter keeps cooking in the warm pan so don’t overbake it before serving.

Equipment Needed

1. Large pot for boiling the salted pasta water
2. Colander to drain the pasta and help reserve about 1/2 cup of cooking water
3. Light colored skillet or frying pan so you can watch the butter brown
4. Tongs or a slotted spoon for moving and tossing the pasta
5. Silicone spatula or wooden spoon to swirl and scrape the pan
6. Microplane or fine grater for the Parmesan
7. Measuring spoons plus a 1/2 cup (or small) liquid measuring cup for the reserved water and lemon
8. Chef’s knife and small cutting board for mincing garlic and prepping sage or basil

FAQ

Q: How do I know when the butter is properly browned?

A: The butter will foamy up, then the foam settles and you’ll see little brown specks forming on the bottom. It smells nutty and toasty. The second you see brown bits, take the pan off the heat and pour the butter into a cool bowl so it stops cooking, it happens fast.

Q: Can I use salted butter instead of unsalted?

A: Yes, you can. Just cut back on any extra salt you add later. Salted butter can mask the nutty flavor a bit, but it still works fine.

Q: I prefer basil over sage. Any tips for using basil?

A: Basil wilts and burns way faster than sage, so don’t fry it. Tear or chiffonade the basil and stir it into the sauce off the heat right at the end. Or sprinkle fresh basil on top as a garnish for brightness.

Q: Can I add garlic or lemon to the sauce?

A: Yes both are optional. If you add garlic, toss it in briefly right after the butter browns and take it off the heat quick so the garlic doesn’t burn. Add lemon juice off the heat too, about a teaspoon, to brighten the sauce without thinning it too much.

Q: How long will the sauce keep and can I freeze it?

A: Stored in an airtight container in the fridge it’s good 3 to 5 days. You can freeze it up to 2 to 3 months. Thaw in the fridge then warm gently, don’t blast it with high heat or it might separate.

Q: What if the butter starts to burn, can I save it?

A: If it’s just a touch darker but still smells nutty you might be okay by removing it from heat immediately. If it smells bitter or looks black, toss it and start over. Burnt milk solids give a nasty taste and you can’t hide it.

Giada’s Brown Butter Sauce Recipe Substitutions and Variations

Unsalted butter: Ghee works great it gives that nutty browned flavor but wont burn as fast; vegan buttery sticks that brown (for dairy free); or olive oil plus a splash of toasted walnut oil to mimic the nuttiness
Sage leaves: Fresh thyme or rosemary (use less rosemary cause it’s strong); torn basil for a brighter note; or 1 tsp lemon zest plus chopped parsley for freshness
Parmesan cheese: Pecorino Romano for a sharper saltier hit; Grana Padano for a milder similar texture; nutritional yeast if you want a vegan cheesy flavor
Garlic / lemon juice (optional): Swap garlic for minced shallot or roasted garlic for a sweeter mellow taste; use white wine vinegar or a little extra lemon zest instead of the lemon juice

Pro Tips

– Use a light colored skillet and cut the butter into chunks so it browns evenly; watch it closely and pull the pan off the heat as soon as you see golden flecks, because it keeps cooking from the residual heat and will burn fast.

– Crisp the sage in the butter and drain it on paper towel so it stays crunchy, but if you pick basil, dont fry it long at all—add it off the heat or flash it for a second and toss right before serving to avoid bitterness or sogginess.

– Emulsify the sauce with the reserved pasta water, adding it a little at a time while you whisk in the Parmesan; if the sauce starts to look grainy, another splash of water and a good swirl will usually bring it back to silky.

– Have everything ready before you start browning the butter so you can toss and serve immediately; taste at the very end for salt, pepper and a tiny squeeze of lemon if it needs brightness, because once plated there’s no fixing cooled brown butter.

Giada's Brown Butter Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

I reimagined Giada's brown butter staple as a Butter Sage Sauce that swaps sage for basil and tucks in a small twist you'll want to read about before finishing your ravioli.

Servings

servings

Calories

115

kcal

Equipment: 1. Large pot for boiling the salted pasta water
2. Colander to drain the pasta and help reserve about 1/2 cup of cooking water
3. Light colored skillet or frying pan so you can watch the butter brown
4. Tongs or a slotted spoon for moving and tossing the pasta
5. Silicone spatula or wooden spoon to swirl and scrape the pan
6. Microplane or fine grater for the Parmesan
7. Measuring spoons plus a 1/2 cup (or small) liquid measuring cup for the reserved water and lemon
8. Chef’s knife and small cutting board for mincing garlic and prepping sage or basil

Ingredients

1/2 cup unsalted butter (1 stick)
8 to 10 fresh sage leaves or 8 to 10 fresh basil leaves if you prefer
1/4 cup freshly grated Parmesan cheese
1 clove garlic, minced (optional)
1 teaspoon fresh lemon juice (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions

Bring a large pot of salted water to a boil and cook your stuffed pasta (ravioli, tortellini, etc.) according to package directions until just al dente; reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
Cut 1/2 cup unsalted butter into chunks and put them in a light colored skillet over medium heat so you can watch the color change; let the butter melt and foam, don’t walk away it goes from browned to burnt fast.
Swirl the pan occasionally and watch the milk solids turn golden brown and give a nutty aroma, about 3 to 5 minutes; when you see browned flecks, lower the heat or pull the pan off briefly to stop cooking.
Add 8 to 10 fresh sage leaves (or basil leaves if you prefer); they should sizzle and crisp in the hot brown butter, about 30 to 60 seconds—if using basil add it at the very end off the heat to avoid bitterness and sogginess.
If using garlic, stir in 1 minced clove for just 10 to 15 seconds after the leaves sizzle, you want fragrance not burned garlic, then immediately take the pan off the heat.
Stir in 1 teaspoon fresh lemon juice if using, this brightens the sauce, then add about half of the reserved pasta water and 1/4 cup freshly grated Parmesan to create a silky emulsion; whisk or swirl until smooth.
Return the drained pasta to the skillet, toss gently to coat, add more pasta water a tablespoon at a time if you need to loosen the sauce so it clings to the pasta.
Taste and season with kosher salt and freshly ground black pepper, finish with the crisped sage or basil leaves on top and a little extra grated Parmesan if you like.
Serve immediately while hot, the butter is at its best right away, and remember brown butter keeps cooking in the warm pan so don't overbake it before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.