Creamy Sage Butter Sauce

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...

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 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...

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...