Recipe by favrelvr04
"A rich and creamy white sauce, served best over angel hair pasta."
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fresh sage leaves
salt and ground black pepper to taste
Sage leaves should be chopped prior to adding to the butter.
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.
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 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.
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.
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Sage Butter Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 410
** Calories from Fat: 406
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