Adventures in Everyday Entertaining
The nutty flavor of a browned butter sauce is the perfect compliment to pastas, chicken, fish, etc. For the dish shown above, I wanted to add a personal touch to some store-bought fresh ravioli (goat cheese and herb). Walnuts and balsamic vinegar worked wonderfully with goat cheese. Once you have the basic technique down you can play around with a variety of ingredients to make your dishes unique. Sage is the most common addition to this sauce and we’ll talk about that in another post. But play around with ingredients based on what you’re serving the sauce with. Nuts, garlic, lemon, thyme, rosemary, oregano, ginger — the possibilities are endless. Experiment with different flavor combinations to find what works for you!
Browned Butter Sauce
Melt butter in a sauce pan over medium-low heat. Stirring occasionally, until the butter turns a rich golden-brown. Be careful not to burn the butter! This is biggest trick of this sauce. You want a rich, nutty taste of the browned butter. But it will go from beautifully browned to burnt quickly. This is not a sauce to set on the stove and walk away.
If utilizing nuts, add right after butter is melted to cook until the butter is browned. For herbs and garlic, add about a minute or two into the process.
Immediately turn off the heat once the butter has browned. Season with salt and pepper to taste, and set aside.
**For the particular dish that I made in the picture, I used 1/4 cup chopped walnuts which I added right after the butter was melted. Once the sauce was browned, I removed from the heat and seasoned with salt and pepper. I then added the ravioli to the saucier pan, drizzled 2 Tbs of balsamic vinegar, and tossed to coat. I served the ravioli with a Parmesan cheese garnish.