Sage Butter Cream Sauce (Print Version)
# Ingredients:
01 -
2 tablespoons unsalted butter
02 -
2 cloves garlic, minced
03 -
6-8 fresh sage leaves
04 -
1 cup heavy cream
05 -
½ cup grated Parmesan cheese
06 -
¼ teaspoon salt (adjust to taste)
07 -
¼ teaspoon ground black pepper
# Instructions:
01 -
Start by melting the butter in a medium saucepan over medium heat. Watch carefully as it begins to foam slightly - this is your cue to add the minced garlic and fresh sage leaves. The butter will immediately begin to capture the essential oils from these aromatics. Sauté them gently for 1-2 minutes, stirring occasionally, until the garlic turns golden (but not brown) and the sage leaves begin to crisp around the edges. The kitchen will fill with an incredible aroma as the butter takes on a nutty quality and becomes infused with herbaceous sage notes.
02 -
Reduce the heat to medium-low to prevent the cream from boiling too rapidly. Slowly pour the heavy cream into the saucepan while whisking constantly to incorporate it with the fragrant butter mixture. The sauce will immediately begin to take on a beautiful pale golden color from the butter and herbs. Allow this mixture to simmer gently for 5-7 minutes, stirring occasionally to prevent a skin from forming on top. During this time, the sauce will thicken slightly and the flavors will begin to concentrate.
03 -
Now for the ingredient that transforms this from a simple cream sauce to something truly special - the Parmesan cheese. Add the grated Parmesan gradually while stirring constantly with a wooden spoon or whisk. This gradual addition ensures the cheese melts evenly without clumping. Continue stirring until the cheese is completely melted and the sauce has a smooth, velvety consistency. Season with salt and freshly ground black pepper, tasting as you go to achieve the perfect balance.
04 -
Your sauce is now ready to be paired with pasta - it's especially wonderful with butternut squash ravioli, as the earthy sweetness of the squash complements the savory, herbaceous notes in the sauce. If serving with pasta, add the cooked pasta directly to the sauce in the pan, gently tossing to ensure every piece is evenly coated. The sauce will continue to thicken slightly as it cools, so serve immediately for the best texture and flavor. If desired, garnish with additional fresh sage leaves or a sprinkle of Parmesan cheese.
# Notes:
01 -
This sage butter sauce creates a rich, velvety complement to butternut squash ravioli or other filled pasta, balancing earthy sage with creamy Parmesan.
02 -
For a nuttier variation, try browning the butter before adding the garlic and sage - just cook it a bit longer until it turns golden brown with a toasty aroma.
03 -
This sauce is best made fresh and served immediately, as reheating can cause separation.