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.