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Try this recipe for Norman Topp's tasty burnt butter sage sauce, as seen in Series 2 of Mercurio's Menu.
Not burnt in the true sense of the word'
Melt butter in a pot over medium to high heat
Add sage and bring slowly to melting point and then continue to heat
As soon as the butter starts to rise and froth, immediately remove from heat
Sage leaves should be crisp and the sauce should have a golden caramelised appearance. Watch sauce at all times to avoid burning
Serve immediately over your favourite pasta
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