• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
      • Contact
    • Recipe Index
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Seasonal Recipes » Fall Recipes » Brown Sage Butter - For Everything!

    Brown Sage Butter - For Everything!

    Oct 28, 2022 · by Valentina · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Brown Sage Butter brings an incredibly delicious nutty, earthy flavor to everything it's added to. Melt it over squash or steak, spread it on bread, baste a chicken or turkey with it. It will add another dimension of flavor that's out of this world!

    Small wooden bowl with brown butter and sage leaves inside.

    Brown Sage Butter is a compound butter, which is essentially a mixture of butter and any other ingredient.

    The uses for Brown Sage Butter are endless (see list below), and it's especially amazing when paired with autumnal flavors and food like pumpkin, and butternut squash.

    We're talking next-level deliciousness!

    Stick of butter surrounded by fresh sage leaves.

    What You'll Need


    • unsalted butter - Use unsalted butter so you can ultimately control the level of salt in whatever you add the brown sage butter to.
    • fresh sage - Whenever you purchase fresh fine herbs, look for perky bunches and avoid any brown, bruised or yellow leaves.

    Small butternut squash half with brwon sage butter spread over it.It's perfect drizzled over roasted butternut squash.

    How to Make Brown Sage Butter


    - Get two small bowls out, one slightly bigger than the other, and fill one with ice. Set them both aside.

    - Add the butter to a small sauté pan, and place it over medium-low heat.
 Let it melt for a few minutes. Once it's melted, it will foam up a bit, then subside.
 You'll start to see the color change. Milk solids will brown towards the bottom of the pan, so be sure to stir frequently to ensure these don't stick. The upper liquid portion of the butter will become a pretty golden color.Four images of browning butter with chopped sage added to the last one.

    - Turn off the heat, remove the pan from the stove, and add the sage. Stir and let it steep for a few minutes.Small saute pan with melted brown sage butter.At this stage you can drizzle it over anything with a touch of salt. Or you can move on . . . .

    - Pour the brown sage butter into the empty mixing bowl. Use a heat resistant, rubber spatula to be sure you get all of the brown bits from the bottom of the pan.

    - Place this bowl directly on top of the ice in the other bowl and use a whisk to gently stir until the butter has solidified.Four images of whisking brown butter over a bowl of ice.

    - You can wrap the butter in plastic wrap as is, or you can make it into a cylinder, wrapped in parchment or plastic wrap, for pretty slices. (This would be a pretty presentation when you want to melt it over steak.)Two images of brwon sage butter in plastic, in a log shape for slicing.

    Recipe Tips and Substitutions


    • As soon as the butter is ready, remove the pan from the stove -- it can go from a perfect golden brown to burnt quickly.
    • If your sage leaves are very small, you don't have to cut them.
    • Do not simply let the melted brown sage butter cool. You must mix it the whole time it's cooling over the ice, or it will set in its separated form. (It will take less than 5 minutes.)
    • In addition to the color change, you'll also know the butter is ready because you'll have an incredible toasted, nutty aroma seeping from the pan.

    Small stack of brown sage butter slices on cutting board.

    Uses for Brown Sage Butter


    Not only can it be added to all sorts of sauces, it's a perfect sauce in and of itself with its two simple ingredients.

    Following are a handful of delicious ideas . . .

    • You can use it to make risotto. It's amazing in Pumpkin Sage Risotto.
    • Spoon it over pasta, rice or gnocci.
    • Melt it on a steak right out of the pan.
    • It's fantastic to use to baste chicken or a Thanksgiving turkey.
    • Sauté any variety of mushrooms in it.
    • Drizzle it over butternut squash or pumpkin.
    • Any potato preparation will welcome brown sage butter mixed into it. I'm thinking smashed potatoes with it would be dreamy.
    • Use it to make a grilled cheese sandwich!
    • Roast carrots with it.
    • And of course it's delicious spread on rustic bread.

    Close up of small wooden bowl with brown butter with fresh sage and a tiny wooden spoon.

    How long will it keep?


    Brown sage butter will keep as long as any butter -- about a month in the refrigerator. It should be wrapped tightly so it doesn't absorb any other flavors around it.

    I promise you, if you have a batch of Brown Sage Butter at the ready at all times, you'll be grateful.

    Enjoy!

    More compound butter recipes:

    • Avocado Butter
    • Hatch Chile-Agave Butter
    • Meyer Lemon-Dill Butter

    And here are a few more unique flavor combinations.

    Small wooden bowl with brown butter and sage leaves inside.

    Brown Sage Butter Recipe

    Valentina K. Wein
    Brown Sage Butter brings an incredibly delicious nutty, earthy flavor to everything it's added to. Melt it over squash or steak, spread it on bread, baste a chicken or turkey with it -- it will add another dimension of flavor that's out of this world!
    Makes about ½ cup / serving size: about 1 tablespoon
    5 from 3 votes
    Print
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine American
    Servings 8
    Calories 204 kcal

    Equipment

    • whisk

    Ingredients
     
     

    • 8 ounces unsalted butter
    • 1 tablespoon finely chopped fresh sage, washed and dried

    Instructions
     

    • Get two small bowls out, one slightly bigger than the other, and fill one with ice. Set them both aside.


    • Brown the butter. Add the butter to a small sauté pan, and place it over medium-low heat.
 Let it melt for a few minutes. It will foam up a bit, then subside.
 You will start to see the color change. Milk solids will brown towards the bottom of the pan, so be sure to stir frequently to ensure these don't stick. The upper liquid portion of the butter will become a pretty golden color.
      Turn off the heat, remove the pan from the stove.
    • Add the chopped sage. Add the sage, stir and let it steep for at least 5 minutes, while the butter is still hot.
    • Cool and solidify the butter. Pour the brown sage butter into the empty mixing bowl. Use a heat resistant, rubber spatula to be sure you get all of the brown bits from the bottom of the pan.
 Place this bowl directly on top of the ice in the other bowl and use a whisk to gently stir until the butter has solidified. (This should only take a couple of minutes.)
      You can wrap the butter in plastic wrap as is, or you can make it into a cylinder, wrapped in parchment or plastic wrap, for pretty slices. Either way refrigerate it. You should let it harden in the refrigerator for a few hours if you want to slice it.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 204kcal | Carbohydrates: 0.1g | Protein: 0.3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 3mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 708IU | Calcium: 12mg | Iron: 0.1mg
    Keywords great for Thanksgiving, great for basting
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Save

    More Gluten-Free Recipes

    • Terra cotta bowl with peach avocado salad and fresh flowers behind it.
      Peach Avocado and Zucchini Salad
    • Cold Cucumber Soup with a slice of lemon in orange bowl with white rim
      Cold Cucumber Basil Soup
    • A few scoops of lychee ice cream in a pink-rimmed ceramic bowl with pink Gerbera daisies in the background.
      Lychee Ice Cream
    • White rectangular plate on a bamboo sushi mat with charred shishito peppers.
      Blistered Shishito Peppers

    Reader Interactions

    Comments

    1. Jeff the Chef @ Make It Like a Man!

      October 29, 2022 at 5:32 pm

      What an interesting butter! You're really getting me in the Thanksgiving mood!

      Reply
      • valentina

        October 31, 2022 at 4:57 pm

        Thanks, Jeff. Well since today is Halloween, starting tomorrow it's all about Thanksgiving. 😀 ~Valentina

        Reply
    2. Ben | Havocinthekitchen

      October 30, 2022 at 3:12 pm

      Sage is one of my favourite (if not the most) fall herb - so aromatic, hearty, and earthy. Sbd of course sage and butter are excellent friends! 🙂

      Reply
      • valentina

        October 31, 2022 at 10:34 am

        Hi Ben! Yes sage + butter are good friends. I love that!! They're also good friends with butternut squash. Haha! 😉 Thanks for visiting, and happy Halloween. ~Valentina

        Reply
    3. David Scott Allen

      October 31, 2022 at 5:05 pm

      As I said on FB, I love this - it must be good on everything! I think brown butter is one of the greatest discoveries ever made. And adding sage is off the charts! I definitely want this on my pumpkin ravioli!

      Reply
      • valentina

        November 11, 2022 at 3:26 pm

        Yes! Drizzled over pumpkin ravioli it's absolutely delicious! Now I need that. 😉 ~Valentina

        Reply
    4. Ron

      November 01, 2022 at 9:08 am

      5 stars
      Smashing recipe and one I'll have to make very soon.
      Question, I have frozen whole leaf sage (from or garden). Do you think that would work?

      Reply
      • valentina

        November 11, 2022 at 3:28 pm

        Hi Ron. Definitely -- just thaw them first. I hope you love it! And hope all is well. 🙂 ~Valentina

        Reply
    5. Marissa

      November 02, 2022 at 3:49 pm

      5 stars
      Compound butters are such a wonderful way to elevate a dish! The combination of brown butter and sage sounds amazing and so perfect for butternut squash, and baked sweet potatoes, and delicata squash, and...savory scones! You have my wheels turning, Valentina! 😉

      Reply
      • valentina

        November 11, 2022 at 3:29 pm

        Oooooh, savory scones! I love that idea, Marissa. Thank you, and keep the wheels spinning. 😀 ~Valentina

        Reply
    6. 2pots2cook

      November 03, 2022 at 4:15 am

      5 stars
      David turned my attention to this one! It seems like perfect pasta spread! Thank you for this amazing creation!

      Reply
      • valentina

        November 11, 2022 at 3:30 pm

        Thank you, Davorka, for checking it out. Enjoy! 🙂 ~Valentina

        Reply
    7. 2pots2cook

      November 03, 2022 at 4:16 am

      Now you got me thinking of chestnut flour pasta! OMG! Must do!

      Reply
      • valentina

        November 11, 2022 at 3:30 pm

        Oh yum. Do it, please! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    REFRESHING FROZEN DESSERTS

    • Cream-colored ceramic mug with coffee beans and a coffee popsicle sticking out of the top.
      Creamy Coffee Popsicles
    • Top view of Strawberry Swirl No-Churn Ice Cream in a small white mug with strawberry on top.
      Strawberry Swirl Ice Cream
    • Fat Free Cherry Frozen Yogurt in a cream colored bowl with a cherry on top
      Chocolate Frozen Yogurt with Cherries
    • Honey Grapefruit Popsicles on crushed ice with lemon leaves.
      Grapefruit Popsicle Recipe with Honey

    POPULAR SUMMER RECIPES

    • Open jar of lemon verbena pesto with small leaves on top.
      Lemon Verbena Pesto
    • Large ceramic serving bowl full with Watermelon Basil Salad with feta, avocado, and balsamic reduction.
      Watermelon Basil Salad with Avocado
    • Close up of Summer Fish Stew in black bowl.
      Summer Fish Stew with Cod
    • Several corn Ribs that are golden from roasting on a sheet pan
      Corn Riblets

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2025 Cooking On The Weekends, All Rights Reserved