Imagine a sauce that is velvety, herbaceous, and brings a touch of elegance to any dish it graces – that’s the magic of Sage Cream Sauce.
This rich and creamy sauce highlights the earthy, slightly peppery flavor of fresh sage which is paired beautifully with everything from pasta and gnocchi to roasted vegetables and meats.
The sauce is crafted with simplicity in mind combining a handful of ingredients that come together in minutes yet taste like a restaurant-quality indulgence.
Perfect for cozy dinners or special occasions, Sage Cream Sauce is a luxurious, aromatic addition that’s sure to elevate your meal.
How To Make Sage Cream Sauce?
Preparation Times: 5 minutes
Cooking Times: 15 minutes
Course: Sauce
Cuisine: American
Yields: Approximately 2 cups
Equipment Needed
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- 4 tablespoons flour
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 10 fresh sage leaves, chopped (or 1 teaspoon dried sage if fresh is unavailable)
- 1 cup heavy cream
- 2 1/2 cups milk of your choice
- Salt and pepper to taste
- Grated Parmesan cheese (for garnish, optional)
Instructions
Step-1. Prepare the base
In a medium saucepan over medium heat, melt the butter. Add the finely chopped shallot and minced garlic, cooking for 2–3 minutes until they become soft and fragrant.
Step-2. Create the roux
Stir in the flour, cooking for about a minute to make a roux, which will thicken the sauce. Make sure to stir constantly to avoid burning.
Step-3. Incorporate the dairy
Gradually add the milk, whisking continuously to ensure smoothness. Once all the milk is added, pour in the heavy cream and keep stirring until the mixture thickens.
Step-4. Add sage and seasonings
Add the chopped sage, salt, and pepper, stirring to combine. Allow the sauce to simmer for 5–7 minutes, letting the sage infuse its flavor.
Step-5. Finish and serve
Taste and adjust the seasoning. If desired, sprinkle grated Parmesan on top for an extra layer of flavor. Serve the sauce warm.
Nutrition Facts Of Sage Cream Sauce
- Calories: 200
- Fat: 15g
- Carbohydrates: 10g
- Protein: 4g
Serving Suggestions
Pasta: Toss with fettuccine or ravioli for a portion of creamy, herb-flavored pasta.
Meat: Serve over grilled chicken or pork for a savory complement.
Vegetables: Drizzle over roasted vegetables like butternut squash or broccoli to enhance their flavors.
Tips and Variations
Additions: Add a splash of white wine or chicken broth while cooking the sauce for extra depth.
Herb Variations: Substitute or combine sage with other herbs like thyme or rosemary for a different flavor profile.
Texture: Strain the sauce before serving for a smooth finish, especially if you’re using dried sage.
Special Note
This sauce shines in its simplicity. You can add a little sugar to remove the acidity.
FAQS
Can I use dried sage instead of fresh?
Yes, dried sage works well; just reduce the quantity since dried herbs are more concentrated.
Can I make this sauce ahead of time?
Yes, store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent separation.
What if my sauce is too thick?
Thin it out with a bit of milk or broth until you reach the desired consistency.
Conclusion
Creating a Sage Cream Sauce is like adding a touch of elegance to any meal. This simple yet flavorful sauce transforms ordinary dishes into something extraordinary with its earthy sage, creamy texture, and a hint of garlic.
I hope this recipe brings the same warmth and depth to your cooking as it does to mine—taking each bite to a whole new level of comfort and taste.
Sage cream sauce
Equipment
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- 4 tablespoons flour
- 1 small shallot finely chopped
- 2 garlic cloves minced
- 10 fresh sage leaves chopped (or 1 teaspoon dried sage if fresh is unavailable)
- 1 cup heavy cream
- 2 1/2 cups milk of your choice
- Salt and pepper to taste
- Grated Parmesan cheese for garnish, optional
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the finely chopped shallot and minced garlic, cooking for 2–3 minutes until they become soft and fragrant.
- Stir in the flour, cooking for about a minute to make a roux, which will thicken the sauce. Make sure to stir constantly to avoid burning.
- Gradually add the milk, whisking continuously to ensure smoothness. Once all the milk is added, pour in the heavy cream and keep stirring until the mixture thickens.
- Add the chopped sage, salt, and pepper, stirring to combine. Allow the sauce to simmer for 5–7 minutes, letting the sage infuse its flavor.
- Taste and adjust the seasoning. If desired, sprinkle grated Parmesan on top for an extra layer of flavor. Serve the sauce warm.
Notes
Welcome to Arora’s Sauce Recipe, where every drop tells a story of tradition, innovation, and a boundless love for culinary arts. My name is Brazen, and I am the founder and chief sauce creator at Arora’s Kitchen. Born into a family with a rich heritage of culinary arts, I grew up surrounded by the aromas of spices and the sounds of simmering pots, which ignited my passion for cooking from a young age.
Inspired by generations of culinary expertise, I embarked on a professional quest to capture these fleeting aromas and flavors in bottles of sauce that could bring a gourmet experience to every meal.
As the founder of Arora’s Sauce Recipe, my mission is to inspire your culinary adventures with the finest sauces. Whether you’re a professional chef or a home cook, our sauces are crafted to elevate your cooking with every spoonful.
Thank you for choosing Arora’s Sauce Recipe. Here’s to a journey filled with flavor, passion, and unforgettable meals.