HOW TO MAKE BUTTER SAUCE FOR PASTA RECIPES
HOW TO MAKE A BROWN BUTTER AND SAGE SAUCE | KITCHN
Steps:
- Make the brown butter. Cut 8 tablespoons unsalted butter into 8 pieces. Place in a medium light-colored frying pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to cook, swirling the pan occasionally, until the color goes from lemony-yellow to golden-tan to, finally, a toasty-brown that’s the color of toasted hazelnuts, about 8 minutes total. Meanwhile, pat 15 small fresh sage leaves dry if they’re damp.
- Fry the sage. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed. Use the sage sauce on pasta, tortellini, ravioli, gnocchi, or risotto.
Nutrition Facts : SaturatedFatContent 14.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.7 g, SugarContent 0.1 g, ServingSize Serves 4, ProteinContent 0.5 g, FatContent 23.4 g, Calories 212 cal, SodiumContent 72.6 mg, FiberContent 1.1 g, CholesterolContent 0 mg
MUSHROOM PASTA SAUCE RECIPE: HOW TO MAKE IT
This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. —Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
Nutrition Facts : Calories 705 calories, FatContent 51g fat (32g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 362mg sodium, CarbohydrateContent 50g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 15g protein.
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