Lemon Sage Butter? Or fantastic photo of us? For once, we’re more photogenic.
When you need your pasta to go with a wintery white wine, use this lemon sage butter recipe. Typically, it is pretty difficult to pair lemon with white wine, but as a zest, you can actually coax out some pretty nice flavors. This is the perfect recipe for a flawed wine like oxidization because the caramel of the wine will adore the butter and the lemon will challenge you to find the flaw.
Makes: 12 ounces (provide for 2 ounces per person)
Keeps: use immediately, it will keep for a a week, but why?
Time: 10 minutes
WHAT TO DO
Pick the herbs. Zest the lemon.
Heat the butter in a skillet and let brown a touch
Add the sage, stir and fry
Remove the pan from the heat and swirl in lemon zest.
Add the salt and pepper.
You can finish the sauce by adding 2 oz of pasta cooking liquid to the hot skillet and swirling, which gives you a clear sauce.