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In this recipe, the butter is cooked in a frying pan until it turns a golden brown and gains a nutty taste. Sage and lemon make a good addition if you are serving the sauce with fish; rosemary is excellent if you are using it to coat meaty stuffed pasta such as ravioli.
Typical values per serving:
This recipe was first published in Sun Jun 01 01:00:00 BST 2008.