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My review
Creamy Sage Butter Sauce
favrelvr04
"A rich and creamy white sauce, served best over angel hair pasta."
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Ingredients
10 m servings 410 calsOriginal recipe yields 4 servings (2 cups)
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Directions
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- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 410 calories; 45.1 g fat; 1.9 g carbohydrates; 1.5 g protein; 142 mg cholesterol; 26 mg sodium. Full nutrition
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Reviews
Read all reviews 3041 Ratings
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Most helpful positive review
7/6/2009
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,...
Most helpful critical review
8/25/2010
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.
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7/6/2009
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,...
7/22/2009
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.
10/24/2009
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...
2/9/2011
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...
8/25/2010
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.
11/4/2009
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...
1/5/2010
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...
8/24/2009
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...
8/11/2009
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...