Best 20 Brown Butter Sauce Recipes

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Brown butter sauce is an incredibly versatile and flavorful sauce that can elevate the taste of many dishes. Made by browning unsalted butter until it turns a deep golden brown, this sauce adds a nutty, caramelized flavor to everything from pasta to fish to vegetables. Whether you are looking for a simple yet elegant sauce to enhance your favorite dishes or a more complex creation for a special occasion, brown butter sauce is sure to impress. In this article, we will delve into the world of brown butter sauce, exploring different recipes, techniques, and variations to help you craft the perfect sauce for any occasion.

Here are our top 20 tried and tested recipes!

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Butternut Squash Ravioli with Sage-Brown Butter Sauce image

This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

Provided by Lorna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
  • Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  • Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
  • Fill a deep pot with lightly salted water and bring to a boil.
  • To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
  • Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
  • To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE



Butternut Squash Ravioli with Brown Butter Sauce image

Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.

Provided by Brian Genest

Time 1h45m

Yield 6

Number Of Ingredients 19

1 butternut squash, peeled and cubed
1 tablespoon olive oil
2 cloves garlic
4 tablespoons ricotta cheese
2 tablespoons grated Parmesan cheese
1 ½ tablespoons brown sugar
1 teaspoon salt
1 cup semolina flour
1 cup all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons olive oil
½ cup canola oil
10 leaf (blank)s fresh sage leaves, or as needed
10 tablespoons butter
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1 pinch salt
¼ cup shredded Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
  • Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
  • Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
  • While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
  • If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
  • On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
  • In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
  • While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
  • Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.

Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g

BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE



Butternut Squash Tortellini with Brown Butter Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg
1 package small wonton wrappers
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese

Steps:

  • To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
  • In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
  • To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)
  • To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
  • Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
  • Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE



Roasted Asparagus With Balsamic Brown Butter Sauce image

I got this recipe from Cooking Light and it is our very favorite way to have asparagus. In the summer we grill the asparagus on the barbeque and then drizzle it with the sauce. I guessed at the serving size

Provided by shimmerchk

Categories     Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs asparagus spears (trim or peel any stalks that seem tough)
1 tablespoon olive oil
1/4 teaspoon salt (I use kosher salt)
1/8 teaspoon black pepper
2 tablespoons unsalted butter
2 teaspoons soy sauce
1 teaspoon balsamic vinegar

Steps:

  • Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
  • Sprinkle with salt and pepper.
  • Bake at 400 degrees for approximately 12 minutes or until tender.
  • Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
  • Do not burn the butter or let it get too brown, should be golden brown.
  • Remove from heat; stir in soy sauce, and vinegar.
  • Drizzle over asparagus, tossing well to coat.
  • Serve immediately.

CATFISH WITH BROWN BUTTER-PECAN SAUCE



Catfish with Brown Butter-Pecan Sauce image

My husband is from the Midwest and grew up eating fried catfish. This dish is one of his favorites, and yet the rich, toasty pecans and tangy citrus are a perfect complement to any fish. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
4 catfish fillets (6 ounces each)
6 tablespoons butter, divided
3/4 cup chopped pecans
2 teaspoons grated lemon zest
2 teaspoons lemon juice
Lemon wedges

Steps:

  • In a shallow dish, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and turn to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, add fillets. Cook until fish just begins to flake easily with a fork, 2-4 minutes on each side. Remove fish to a serving platter and keep warm., In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon zest and juice. Serve with fish and lemon wedges.

Nutrition Facts : Calories 574 calories, Fat 46g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 507mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.

SWORDFISH WITH BALSAMIC BROWN BUTTER SAUCE



Swordfish with Balsamic Brown Butter Sauce image

Provided by John Jones

Categories     Dairy     Fish     Sauté     Dinner     Vinegar     Fall     Capers     Swordfish     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
6 6-ounce swordfish steaks (each about 3/4 inch thick)
Olive oil
2 tablespoons drained capers
Chopped tomatoes (optional)

Steps:

  • Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
  • Brush fish with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sauté just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm. Repeat with remaining fish. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.

BROWN BUTTER SAUCE WITH LEMON BEURRE MEUNIèRE



Brown Butter Sauce with Lemon Beurre Meunière image

Categories     Sauce     Citrus     Dairy     Herb     Vegetarian     Quick & Easy     Winter     Gourmet

Yield Makes about 5 tablespoons

Number Of Ingredients 4

1/2 stick (1/4 cup) unsalted butter
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon chopped fresh flat-leafed parsley leaves

Steps:

  • Cut butter into pieces and in a small heavy skillet melt over moderately low heat. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
  • Serve sauce immediately.

GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE



Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce image

These little bundles are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating!

Provided by Kim's Cooking Now

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 12

4 ounces goat cheese with garlic and herbs
¼ cup chopped sun-dried tomatoes with herbs (such as California Sun-Dry®)
¼ cup flour
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken thighs
4 tablespoons butter, divided
2 tablespoons olive oil
¼ cup chopped fresh sage
½ cup chicken broth
½ cup white wine
lemon, juiced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
  • Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
  • Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
  • Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
  • Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.

Nutrition Facts : Calories 619.9 calories, Carbohydrate 12.9 g, Cholesterol 159.7 mg, Fat 44.8 g, Fiber 2 g, Protein 36.7 g, SaturatedFat 19.1 g, Sodium 1414.6 mg, Sugar 2.5 g

BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE



Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce image

Categories     Pasta     Appetizer     Roast     Goat Cheese     Butternut Squash     Winter     Sage     Hazelnut     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 30 ravioli, serving 6 generously

Number Of Ingredients 10

For filling
a 2-pound butternut squash, halved lengthwise and seeded
1 medium onion, chopped (about 1 1/2 cups)
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated (about 2/3)
60 won ton wrappers, thawed if frozen
1 stick (1/2 cup) unsalted butter
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse

Steps:

  • Preheat oven to 425°F. and lightly grease a baking sheet.
  • Make filling:
  • Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
  • While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
  • Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
  • In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
  • Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
  • In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
  • Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
  • Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

SEARED SCALLOPS WITH BROWN BUTTER, CAPERS, AND TOASTED ALMOND SAUCE



Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce image

Try this delicious seared scallops recipe from Martha for a truly elegant meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

12 tablespoons unsalted butter
3 tablespoons Fish Stock
1 tablespoon sherry-wine vinegar
1/4 cup capers, drained and rinsed
3 tablespoons sliced almonds, toasted
2 tablespoons chopped flat-leaf parsley
Coarse salt and freshly ground pepper
2 to 3 tablespoons olive oil
8 diver scallops

Steps:

  • Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
  • In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.

BUTTERNUT SQUASH TORTELLINI WITH A BROWN BUTTER SAGE SAUCE AND A



Butternut Squash Tortellini With a Brown Butter Sage Sauce and A image

I had this at the Wolfgang Pucks Restaurant in Las Vegas and it was the best pasta I have ever eaten. I pieced this recipe together from different recipes. The Wine glaze is not needed but a yummy addition. Enjoy!

Provided by Jazmina

Categories     < 4 Hours

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 26

1 (2 lb) butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 1/2 teaspoons herbes de provence
1/2 teaspoon kosher salt, plus more
salt, to taste
1/4 teaspoon fresh ground black pepper, plus more
fresh ground black pepper, to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg
wonton wrapper (1 package small)
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted pine nuts
1/4 teaspoon black pepper (freshly ground)
1/3 cup grated parmesan cheese
1 cup port wine
1 bay leaf
4 peppercorns
1 teaspoon granulated sugar
1 teaspoon shallot, chopped in half
1 garlic clove
1 tablespoon unsalted butter

Steps:

  • To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
  • In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
  • To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.).
  • To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.
  • To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
  • Add the sage, pinenuts and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
  • Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and Wine glaze.

Nutrition Facts : Calories 960.3, Fat 74.1, SaturatedFat 33.4, Cholesterol 162.1, Sodium 806.9, Carbohydrate 49.6, Fiber 5.5, Sugar 14.4, Protein 16.9

BROWN BUTTER AND BALSAMIC SAUCE



Brown Butter and Balsamic Sauce image

Adopted this lovely recipe...original description was the following...A great sauce for fish, beans, polenta or just about any cooked vegetable.

Provided by Mrs Goodall

Categories     Sauces

Time 9m

Yield 1/4 cup

Number Of Ingredients 5

2 tablespoons unsalted butter
2 tablespoons balsamic vinegar
2 tablespoons chicken broth
1 pinch kosher salt
fresh ground black pepper

Steps:

  • In a small heavy skillet, cook butter over moderate heat until it takes on a golden brown color and smells like roasted hazelnuts- about 2 minutes.
  • Off heat, add balsamic vinegar.
  • It will sputter.
  • When it stopps sputtering, return to heat and add chicken broth.
  • Increase heat and boil for 30 seconds.
  • Add salt and pepper.
  • Serve hot Will keep refrigerated for 1 week.

WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE



Wild Mushroom Ravioli in Sage and Brown Butter Sauce image

This recipe came from the January 2010 Vegetarian Times Magazine. I made this vegan, but I am posting the original recipe that isn't vegan. It was absolutely delicious and my DH asked for more. I wish I'd doubled the recipe, I will next time!! I bought the small won tons and they eliminated the need do any cutting thus saving me that step. Also when assembling the squares wet the non-floured side of the won ton. It sticks together better. I also sprayed the baking sheet with a little olive oil before placing the won tons on it to ensure it doesn't stick.

Provided by Chef Joey Z.

Categories     < 60 Mins

Time 50m

Yield 20 Raviolis, 5 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 small shallot (minced)
4 ounces mushrooms (gourmet blend diced)
2 tablespoons white wine
1 teaspoon thyme leaves (use fresh)
20 wonton wrappers (the large square ones)
1/4 lb unsalted butter
4 fresh sage leaves (plus more for garnish)
2 tablespoons grated parmesan cheese

Steps:

  • Heat oil in a skillet over medium heat.
  • Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
  • Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
  • Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
  • Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
  • Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
  • Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
  • Serve warm.
  • Bon Appetit!

Nutrition Facts : Calories 299.7, Fat 22.2, SaturatedFat 12.5, Cholesterol 53.5, Sodium 217.8, Carbohydrate 19.9, Fiber 0.8, Sugar 0.5, Protein 4.9

RAVIOLI WITH BROWN BUTTER-BASIL SAUCE RECIPE - (4.4/5)



Ravioli with Brown Butter-Basil Sauce Recipe - (4.4/5) image

Provided by á-23163

Number Of Ingredients 6

1 T. butter per serving
1 T. olive oil per serving
fresh basil to taste (I used about 1/4 c. per serving)
1-2 T. walnut pieces per serving
cheese ravioli, amount to your liking/appetite per serving
parmesan cheese

Steps:

  • Have water boiling for pasta when you start the sauce. In sauce pan, heat butter over medium high heat and cook until browned. Add olive oil and reduce heat. Toss ravioli in boiling water; toss walnuts into butter to brown lightly. Fresh pasta only takes a few minutes to cook so watch carefully. As you're draining the ravioli, throw the basil in the sauce just to wilt. Plate ravioli and pour sauce over. Pass parmesan separately. Other ideas: if you like more sauce on your pasta, try adding some chicken or vegetable broth to the sauce just long enough to heat -- a few tablespoons per serving. Try different herbs -- rosemary or sage are both excellent. Try different ravioli -- sweet potato or winter squash are good with sage.

GNOCCHI WITH SAGE BROWN BUTTER SAUCE



Gnocchi with Sage Brown Butter Sauce image

Provided by Cook St. Helena

Categories     Potato     Appetizer     Steam     Parmesan     Sage     Nutmeg     Boil     Bon Appétit

Number Of Ingredients 10

1 3/4 to 2 pounds russet potatoes (about 5 medium), peeled, cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 large egg yolk
1 cup (or more) all purpose flour
10 tablespoons (1 1/4 sticks) butter, divided
1/3 cup thinly sliced fresh sage
1 1/2 teaspoons (packed) finely grated lemon peel

Steps:

  • Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
  • Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24-inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
  • Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set sauce aside.
  • Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
  • Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve

TARRAGON WALNUT BROWN BUTTER SAUCE



Tarragon Walnut Brown Butter Sauce image

There are people that will go through their entire life never having experienced the pure joy of fresh fish topped with a perfectly made brown butter sauce. That so many will not allow themselves to enjoy this tarragon walnut brown butter sauce makes me sad.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 5

3 tablespoons unsalted butter
¼ cup freshly squeezed lemon juice
1 tablespoon chopped fresh tarragon
2 tablespoons chopped walnuts
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.
  • Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 1.9 g, Cholesterol 22.9 mg, Fat 11.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.7 g, Sodium 1.5 mg, Sugar 0.5 g

BROWN BUTTER SAUCE



Brown Butter Sauce image

This recipe for brown butter sauce comes from "Inspired by Ingredients" by Bill Telepan.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes enough for 4 servings

Number Of Ingredients 4

2 tablespoons white-wine vinegar
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
Pinch of coarse salt

Steps:

  • Place vinegar in a large, heatproof bowl.
  • Place butter and cream in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and whisk constantly until mixture thickens to consistency of mayonnaise and the milk solids separate out and float to the top, about 5 minutes. Transfer mixture to the bowl of a food processor and process for 20 seconds to break up solids. Return mixture to saucepan and cook over medium-low heat, whisking constantly until it becomes a deep brown, about 3 minutes.
  • Add mixture to vinegar (it will foam up). Add salt and swirl bowl to combine; set aside.

RAVIOLI + ASPARAGUS IN A LEMON-BROWN BUTTER SAUCE



RAVIOLI + ASPARAGUS IN A LEMON-BROWN BUTTER SAUCE image

I found this recipe along with photo from the web site - Kelly's Ambitious Kitchen. I love ravioli! I usually buy the frozen kind and just heat up with a normal meat sauce but I wanted to try something new. I am glad to share this recipe with you all. Enjoy!

Provided by Eileen Hineline

Categories     Pasta

Time 30m

Number Of Ingredients 8

8oz package of fresh raviol(goat cheese + sundried tomato, four cheese, spinach + ricotta. flavor choices}
½ pound of asparagus, tough ends chopped + cut into 1 inch pieces
1 lemon, juiced
3 tablespoons unsalted butter
3 tablespoons unsalted butter
2 tablespoons parsley, minced
2 tablespoons grated parmesan
fresh ground pepper, to taste

Steps:

  • 1. bring a large pot of water to a boil.
  • 2. while waiting for the water to boil, measure + cut your ingredients to have everything ready! in a large skillet, melt the butter over medium heat until frothy.
  • 3. add chopped asparagus to the pan, stir slightly to coat asparagus with butter + cover with the pan with a lid. cook until tender {about 5 minutes, depending on the size of the asparagus. you want it to stay crisp + not get soggy!}
  • 4. while the asparagus is cooking, add the ravioli to the boiling water + cook according to the package instructions. drain the ravioli when done + add to a bowl.
  • 5. when the asparagus is done, remove asparagus with a slotted spoon, leaving the browned butter in the skillet. add asparagus to the bowl of ravioli.
  • 6. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
  • 7. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
  • 8. NUTRITION INFORMATION. Serving size: ½ the recipe Calories: 386 Fat: 31 Carbohydrates: 20 Sodium: 7353 Protein: 11
  • 9. *** You can add sliced mushrooms to this recipe too.

CRANBERRY RICOTTA GNOCCHI WITH BROWN BUTTER SAUCE



Cranberry Ricotta Gnocchi with Brown Butter Sauce image

How do you make gnocchi as light as air? Just work quickly, handling the dough as little as possible; puffy pasta pillows will result.-Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

3/4 cup dried cranberries, divided
2 cups ricotta cheese
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
3/4 teaspoon salt, divided
4 quarts water
3/4 cup butter, cubed
2 tablespoons minced fresh sage
1/2 cup chopped walnuts, toasted
1/8 teaspoon white pepper

Steps:

  • Finely chop 1/4 cup cranberries. In a large bowl, combine ricotta cheese, flour, Parmesan cheese, egg, 1/2 teaspoon salt and chopped cranberries; mix until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Cover and let rest for 10 minutes., Divide dough into four portions. On a floured surface, roll each portion into a 3/4-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, cook butter over medium heat 5 minutes. Add sage; cook 3-5 minutes longer or until butter is golden brown, stirring occasionally. Stir in the walnuts, white pepper, remaining cranberries and salt. Add gnocchi; stir gently to coat.

Nutrition Facts : Calories 411 calories, Fat 30g fat (16g saturated fat), Cholesterol 101mg cholesterol, Sodium 503mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 13g protein.

SWEET POTATO FRIES WITH BROWN-BUTTER MARSHMALLOW SAUCE



Sweet Potato Fries with Brown-Butter Marshmallow Sauce image

We love serving sweet potato fries with marshmallow sauce Thanksgiving for the whimsical feeling it gives the whole family. During the rest of the year, try them with a blue cheese dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 8

Nonstick cooking spray
3 large sweet potatoes, cut into 1/2-inch wedges
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
6 tablespoons (3/4 stick) unsalted butter
3/4 cup marshmallow creme
1/4 cup sour cream
1/4 cup toasted pecans, chopped (optional)

Steps:

  • Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arrange in a single layer and bake until tender and golden brown, about 40 minutes, flipping once.
  • Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about 8 minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow creme and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with pecans, if desired.

Nutrition Facts : Calories 295 g, Fat 15 g, Fiber 3 g, Protein 2 g, SaturatedFat 9 g

Tips:

  • Use unsalted butter: This will allow you to control the amount of salt in the sauce.
  • Start with a light-colored butter: This will help prevent the sauce from browning too quickly.
  • Keep an eye on the butter: Brown butter can burn quickly, so it's important to watch it closely.
  • Swirl the pan: This will help the butter brown evenly.
  • Use a variety of herbs and spices: This will add flavor and depth to the sauce.
  • Don't be afraid to experiment: There are many different ways to make brown butter sauce, so feel free to experiment with different ingredients and techniques.

Conclusion:

Brown butter sauce is a versatile sauce that can be used on a variety of dishes. It's easy to make and adds a rich, nutty flavor to any dish. With a little practice, you'll be able to make a delicious brown butter sauce that will impress your friends and family.

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