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A simple Italian classic, delicious tossed through pasta or drizzled over steamed fish fillets.

Butter and sage sauce recipe. Photography by Jana Langhorst
Serves: You can make this sauce for any number of diners.
Fresh from the garden: Sage
Season: All

Butter and sage is a classic combination, particularly in Italian cuisine. This is an easy sauce that can be used in a variety of dishes, including drizzled over steamed fish fillets and tossing through pasta and – it’s a favourite over gnocchi and ravioli.

Once you’ve mastered the basic sauce you can adapt it to your taste, perhaps adding slivered almonds, parmesan, a squeeze of lemon.


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What to do

  • 1. Heat the butter in the frying pan over a low–moderate heat – be careful not to burn the butter.

  • 2. Drop the sage leaves into the butter and swirl the frying pan over the heat – carefully – until the butter foams and the leaves become crisp. (Also look for the golden brown colour appearing in the thinnest liquid of the butter – this is the ‘noisette’.) Watch carefully so you don’t burn the leaves, and take the pan off the heat as soon as the leaves start to crisp

  • 3. Spoon the sauce over your dish while both are still hot so your dish absorbs some of the sauce.

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