Sunday, November 6, 2011

Sage Butter Sauce

If you are looking for a multi-purpose sauce that works well over chicken, pork, turkey or any other white meat, this KILLER sauce is for you! It take less than 20 minutes to make (amazing for a sauce with such DEPTH of flavor), it's easy, and you will most likely have most or all of the ingredients on hand. I made this sauce the other day with Parmesan-Crusted Turkey Cutlets and Roasted Potatoes, and it was a huge hit! It really added to the crunchy bite from the turkey, and added flavor to the potatoes, which can sometimes be a little bland. This sauce also stores well in the fridge. To re-warm, just pop it in a sauce pan and reheat until it is loose and ready to serve.

Sage Butter Sauce
3 tbs minced shallots
1 tbs unsalted butter
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
1 tsp lemon juice
4 tbs cold, unsalted butter, cubed
1-2 tsp minced fresh sage
Salt, white pepper and cayenne pepper to taste

1. Saute shallots in 1 tbs butter in a small sauce pan over medium heat until soft, 2-3 minutes.

2. Add wine, cream, broth and lemon juice. Simmer until liquid is reduced by half 8-10 minutes.

3. Whisk in remaining 4 tbs butter, 1 tbs at a time, stirring constantly. Do not add more butter until previous tbs has melted.

4. Stir sage, salt, white pepper and cayenne into sauce. Keep warm until ready to serve.

A little goes a long way! This is a rich sauce, so just add a tbs or so to your meat. You can always add more later!

No comments:

Post a Comment