Creamy Sage Butter Sauce

Creamy Sage Butter Sauce

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

10 m servings 410 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 45.1 g
  • 69%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 27
  1. 37 Ratings

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Most helpful positive review

Sage leaves should be chopped prior to adding to the butter. If you review this recipe but make your own changes to it, such as adding flour, please note you are not reviewing the recipe posted,...

Most helpful critical review

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.

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Sage leaves should be chopped prior to adding to the butter. If you review this recipe but make your own changes to it, such as adding flour, please note you are not reviewing the recipe posted,...

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.

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 sl...

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 aga...

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 instea...

this simple sauce has such a wonderful delicate flavor. made a couple times now and it's been a real crowd pleaser every time. i didn't realize what a great flavor fresh sage has! tossed it wit...

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.

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...

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 compl...

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