I’ve done so much experimenting with light, brown butter sauces, and have always felt like I came up short… until this recipe. I don’t know about you, but we always cook in bulk, and most homemade alfredo sauces and butter sauces get super congealed and are difficult to reheat. In my experience, they tend to separate or develop unappetizing textures, and I vowed to keep trying until I found a leftover-worthy sauce. I FREAKIN’ DID IT. Check out the recipe below– it’s simple, decadent, and light.
Brown Butter Garlic Sauce
A light, flavorful sauce to complement gnocchi, ravioli, or the noodles of your choice.
Servings: 1 cups (about)
Calories: 215kcal
Ingredients
- ¾ c unsalted butter
- ¾ c dry white wine, like Sauvignon Blanc
- 1 tbsp minced garlic
- 1 tsp kosher salt
- ⅛-¼ tsp dried sage
- ¼ c chicken broth (optional)
Instructions
- Set a heavy-bottomed saucepan over medium heat, and melt the butter.
- Once the butter begins to simmer and turn brown, add garlic. Let the garlic sauté in the melted butter for a minute or two, until fragrant and lightly golden.
- When the butter has browned, add white wine. Bring to a simmer, and add salt and sage.
- Simmer for 10-15 minutes, stirring often, and adjusting the temperature as needed to prevent the mixture from boiling over.
- **OPTIONAL** If a roasted/pan seared chicken is part of your dish, add the juices to your sauce. See notes for additional instructions.
Notes
I like to sear 2 chicken breasts for 4 minutes per side, in a cast iron skillet, and finish in the oven until internal temp reaches 165º. Once fully cooked, I set chicken on a cutting board, add a splash of wine or water to the cast iron to lift any frond and deglaze. I then dump the contents of the cast iron into my brown butter garlic sauce. Again, fully optional, but it does take the sauce up a notch.