Sage Cream Sauce
Rich, silky sage cream sauce made with butter, cream, chicken stock, brandy, and fresh sage, simmered until it coats the back of a spoon. Perfect spooned over pork schnitzel, pork chops, chicken, pasta, gnocchi, or ravioli.
Servings: 2 cups
Ingredients
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 shallot or red onion, small dice
- 2 garlic cloves, minced
- 1 cup heavy cream
- 2 cups chicken stock
- ¼ cup brandy
- 8 whole black peppercorns
- 10 fresh sage leaves, divided
- Kosher salt to taste
Instructions
- Melt butter in a saucepan over medium-low heat.
- Whisk in flour and cook 2 to 3 minutes to form a smooth blonde roux, without browning.
- Add shallot and garlic. Cook about 3 minutes, stirring often, until softened and translucent.
- Whisk in heavy cream until smooth.
- Whisk in chicken stock, then add brandy, whole peppercorns, and 5 of the sage leaves.
- Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Strain the sauce and season to taste with kosher salt.
- Finely chop the remaining 5 sage leaves and stir them into the sauce. Serve warm.
NOTES
For an alcohol-free version, skip the brandy and replace it with extra stock.
This makes an excellent sage cream sauce for pork schnitzel, pork chops, chicken, pasta, ravioli, or gnocchi.
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