Sage cream sauce
Sage cream sauce is a rich, flavorful sauce made with fresh sage, heavy cream, garlic, and butter. Its smooth, savory profile perfectly complements pasta, chicken, or roasted vegetables, adding a touch of elegance and warmth to any dish. This easy-to-make sauce enhances dishes with a delightful herbal depth.
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
This sauce shines in its simplicity. You can add a little sugar to remove the acidity.