Today I’m diving deep into one of my absolute favorite sauce recipes that’s guaranteed to elevate your autumn and winter cooking game. Get ready to fall in love with the most incredible brown butter sauce that combines the nutty richness of browned butter, the sweet warmth of maple syrup, and the earthy, aromatic touch of fresh sage. This is a wickedly delicious sauce that is ridiculously easy to make. See why my Brown Butter Sauce with Maple and Sage is a new family favorite.
The Magic of Brown Butter: A Culinary Transformation
Brown butter, or beurre noisette as the French call it, is nothing short of culinary magic. What starts as ordinary butter transforms into a golden, nutty, deeply flavored sauce that can turn even the simplest dish into something extraordinary. The process of browning butter isn’t just cooking – it’s creating magic in your kitchen. And it is easy!
How Brown Butter Works Its Magic
When you heat butter, the milk solids begin to separate and caramelize. These tiny brown specks are where the magic happens. They create a rich, nutty aroma and a deep, complex flavor that’s miles away from regular melted butter. It’s like butter’s sophisticated, worldly cousin who’s traveled and picked up incredible stories along the way. But, I take this butter to another whole level when I add in maple syrup, sage and some chili flakes. I’m telling you, the best recipe ever!Ingredients You’ll Need
- Unsalted butter (high-quality is key!)
- Fresh sage leaves
- Pure maple syrup
- Kosher salt
- Fresh cracked black pepper
- Calabrian chili flakes
- An amazing pasta to coat in this sauce. Try my Ricotta Ravioli with Pumpkin.
Step-by-Step Brown Butter Sauce with Maple and Sage
Preparation
- Start with cold, unsalted butter,
- If you have it, use a light-colored pan so you can see the browning process. If not, don’t worry, just follow the instructions for yummy results.
- Have all ingredients ready before you begin. The sauce cooks quickly.
The Browning Process
- Cut butter into small pieces – they will melt faster.
- Melt slowly over medium-low heat in a skillet.
- Add the sage and chili flakes. Let the sage crisp slightly.
- Watch carefully – color changes quickly and you just want it to be golden brown.
- Listen for a gentle crackling sound. That will let you know, you are getting close.
- Look for a golden-amber color with brown specks.
Adding more Flavor Makers
Once your butter is perfectly browned and your sage is crispy (about 4 minutes):
- Add the garlic and cream and stir to combine. Bring to a boil.
- Remove from the heat and drizzle in pure maple syrup. If you aren’t using sugar these days, try a sugar-free maple syrup. I’ve used both Maple Grove and Lakanto monk fruit maple syrup with great flavor results.)
- Season with a pinch of salt and pepper. Grate some nutmeg on top.
- Don’t forget to taste and adjust seasoning if needed.
Recommended Dishes for Your Maple Sage Brown Butter Sauce
This versatile sauce is a dream on:
- Ricotta Ravioli with Pumpkin
- Butternut Squash Gnocchi
- Roasted Seasonal Vegetables
- Seared Scallops
- Pan-Roasted Chicken
- Delicate Fish Fillets
- Roasted Sweet Potatoes
- Acorn Squash Rings
Ingredient Substitutions
Butter Alternatives
– Ghee (clarified butter)
– Vegan butter alternatives
– Olive oil (though flavor profile will change)
Maple Syrup Substitutes
– Honey – Agave nectar
– Brown sugar dissolved in a bit of water
– Sugar-free Maple syrup (I like both Lakanto Monk Fruit Maple Sugar Substitute and Maple Grove Farms Syrup
Sage Alternatives
– Thyme
– Rosemary
– Tarragon
Frequently Asked Questions
Pro Tips for Perfect Brown Butter
- Use a light-colored pan to monitor color (optional, but helpful)
- Stay attentive – burning happens quickly
- Remove from heat slightly before desired color (residual heat continues cooking)
- Have a white plate nearby to check the true color (another optional but helpful tip)
- Use unsalted butter for best control of seasoning
Storage and Reheating
- Store in an airtight container
- Refrigerate for up to 4 days
- Gently reheat on low heat
- Whisk to recombine if separation occurs
Final Thoughts
Creating this maple sage brown butter sauce is about more than following a recipe – it’s about creating a moment of culinary joy. It’s about transforming simple ingredients into something that makes people close their eyes and say, “Wow.”
So grab your butter, your sage, and your sense of adventure. Let’s make something delicious together!
Enjoy! 
Did you like this recipe? If so, please leave a rating below and let me know how it turned out and what you made to go with this amazing sauce. Looking for some of my other favorite sauces? Try one or all of these.
. Sugar-free Pumpkin Maple Vinaigrette
Brown Butter Sauce with Maple and Sage
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Oz. Unsalted butter
- 6-8 Fresh sage leaves
- 1/8 Tsp. Calabrian chili flakes
- 1 Garlic clove, finely minced
- 1 Tbsp. heavy cream
- 1 1/2 Tbsp. Pure maple syrup
- 1/4 Tsp. Kosher salt, to taste
- ¼ Tsp. Freshly grated nutmeg
Instructions
- Melt the butter in a large skillet over medium-low heat. Add the fresh sage leaves and red pepper flakes. Cook stirring occasionally, until the butter browns and starts to smell toasted, about 4 minutes. Add the garlic and cream, and bring the mixture to a boil. Remove from the heat, then stir in the maple syrup. Season with salt to taste and grate the nutmeg on top. Stir. Taste again and adjust seasoning if needed.
- If serving with ravioli, add the cooked and drained ravioli to the skillet and gently coat the ravioli in the butter sauce. Plate in two bowls and enjoy.
