Sage Brown Butter Sauce Recipe

Prep the Ingredients

Pick all the sage leaves off their stems, throw out the stems. Finely chop the sage leaves. Chop the almonds into rough pieces.

Prepare the sauce

In the same pan you cooked your chicken, you'll find these tiny brown deposits stuck to the bottom of the pan. In French culinary terminology, they are called "sucs" but I call it fond because that's what I was taught but I think the better term is sucs. More fun to say sucs, sounds like "soooks" with a soft O sound.

These brown bits look like they're going to be impossible to remove from the pan, but a dash or two of white wine or chicken stock along with a tiny amount of scraping with a wooden spoon will get them to release. We are not using any wine in this recipe but you could. The butter will do the job but next time, try a splash of white wine before adding the butter.

Add the butter to the pan with the released fond (sucs) and stir. If you feel chef-like, give the pan a swirl to keep the butter moving but stirring with a wooden spoon will accomplish the same end result.

Continue cooking for a couple/few minutes until the butter is golden brown and gives off a wonderful, nutty fragrant smell. Be careful not to overcook the butter. You want it brown, not burn.

Add the sage, roasted almonds and white wine vinegar being careful not to let the vinegar splatter. Continue cooking for 45 seconds, taking note to keep stirring. At this point, the sauce should be smelling amazing.

Remove the pan from the heat, taste and adjust seasoning with salt and pepper.

Serve on top of the chicken, fish, or pork for an amazing meal.