Shallot and Sage Sauce

Serves
serves 2
Time
5 minutes

HEAMI LEE

Updated on January 13, 2021

A simple pasta sauce seasoned with sage, shallots and lemon juice that pairs perfectly with the Chestnut Tortellini with Shallots and Sage Sauce

Featured in: Chestnut Tortellini with Shallots and Sage Sauce

Ingredients

6 tbsp. unsalted butter
1 large shallot, minced
Pinch kosher salt
Freshly ground black pepper
Juice of 2 lemons (cup plus 2 Tbsp.)
6 large sage leaves

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Instructions

Step 1

Working quickly, in a medium saucepan, melt 5 tablespoons of the butter over medium-high heat. Heat until bubbling, then begin to swirl the pan until the butter is starting to lightly brown and smell nutty, 2–3 minutes. Add the shallot and season with salt and pepper; cook, stirring occasionally, until the smallest bits are just beginning to brown, about 2 minutes. Add the lemon juice, sage, and the remaining butter and cook, stirring to incorporate the butter, just until melted.