Creamy Sage Butter Sauce Recipe - Allrecipes.com
Creamy Sage Butter Sauce Recipe
  • READY IN 10 mins

Creamy Sage Butter Sauce

Recipe by  

"A rich and creamy white sauce, served best over angel hair pasta."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    5 mins
  • COOK

    5 mins
  • READY IN

    10 mins

Directions

  1. Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2009

Sage leaves should be chopped prior to adding to the butter.

 
Most Helpful Critical Review
Aug 26, 2010

It has a great flavor but adding the flour makes it like gravy over pasta. not that i dont love my gravy....... but its no sauce.

 
Jul 22, 2009

loved this recipe,I added flour to the butter at start for a rue to thicken it and used it over biscuits with crumbled sausage and eggs on them for breakfast.

 
Oct 26, 2009

After reading the reviews, I added flour to the butter mixture right off the bat. About 1 1/2 tbsp. Stirred it well and cooked it slightly before adding the broth first slowly, then the crem slowly. The flavor of the sage leaves was wonderful. I added just a dash more of dried sage. Served it over chicken cordon bleu. Gave it a rich taste.

 
Jan 07, 2010

Modifications: + Used Parmesan cheese and doubled the chicken broth as I didn't have heavy cream (as suggested in another review) + Used my spice and nut grinder to mince the sage leaves instead of chopping + Added a dash of flour to thicken the sauce. Review: I thought it was a good sage based sauce but a little on the buttery side for me. Will make again, but with less butter next time.

 
Nov 04, 2009

I served this over acorn squash gnocci. Delicious! I used half the butter and started with a rue for extra creamy thickness. Also added fresh parm at the end. I will definitely make this again.

 
Aug 26, 2009

I used the pan drippings from a whole baked chicken instead of broth, added a little less butter, used some flour to thicken, added milk since I didn't have cream. (will try next time) put the leftover chicken into sauce, to have another meal (over biscuits!) so easy, and a nice change from gravy

 
Aug 11, 2009

Not too bad, and simple to make. Ladled the sauce over rotini pasta, added flour like the previous reader suggested to thicken, and added just a little curry spice and sugar in the raw to complement the subtle sage.

 

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Nutrition

  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 45.1 g
  • 69%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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