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.
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
- This makes an excellent sage cream sauce for pork schnitzel, pork chops, chicken, pasta, ravioli, or gnocchi.
- Keep the roux light. Cook the butter and flour just until smooth and lightly golden, not brown, or the sauce will lose its clean, creamy flavor.
- Simmer, do not boil. Once the cream, stock, brandy, peppercorns, and sage go in, keep the sauce at a gentle simmer until it coats the back of a spoon, usually about 20 to 30 minutes.
- Use fresh sage twice. Simmer part of the sage in the sauce for depth, then stir in the finely chopped sage at the end so the flavor stays bright.
- Strain for the smoothest finish. Strain out the peppercorns, cooked sage, and aromatics before serving if you want a silky sauce.
- Skip the brandy if needed. For an alcohol-free version, leave it out and replace it with a little extra stock.
Nutrition
Calories: 689kcal | Carbohydrates: 18g | Protein: 10g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 172mg | Sodium: 468mg | Potassium: 433mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2109IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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