Ingredients:

  • 8 tbsp unsalted butter
  • 15 fresh sage leaves
  • 1 tsp lemon juice
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Instructions:

  1. Place the unsalted butter in a light-colored skillet over medium heat. Allow the butter to melt completely until it begins to crackle and foam.
  2. Continue cooking the butter, stirring occasionally, until the foam subsides and the milk solids settle at the bottom, transitioning from yellow to a deep mahogany color with a distinct nutty aroma.
  3. Immediately add the whole sage leaves to the browned butter and sizzle for 30–60 seconds until translucent and crisp, but not dark brown.
  4. Remove the pan from the heat and stir in the lemon juice, salt, and pepper to emulsify the sauce.