Balsamic Brown Butter & Sage

This sauce is always delicious tossed with warm gnocchi and a grating of Parmesan. But for a real game-changer, drizzle it over butternut squash or mashed potatoes.

5 tbsp unsalted butter

12 fresh sage leaves 1 shallot, thinly sliced

2 tbsp balsamic vinegar

1/4 tsp salt

1/4 tsp freshly cracked black pepper

1/4 tsp freshly grated lemon zest

In a medium skillet, melt the butter over medium heat. Add the sage, and cook it until crisp. Remove the sage, and add the shallots. Stirring often, allow the shallots to cook and the butter to just begin turning brown. Remove the skillet from the heat, and stir in the balsamic vinegar, salt, black pepper and lemon zest.