Ingredients (3)
- 5 tablespoons unsalted butter
- 15 to 18 small fresh sage leaves
- 1/4 cup low-sodium chicken broth
- Calories143
- Fat15.01g
- Saturated fat9.43g
- Trans fat0.58g
- Carbs2.7g
- Fiber1.66g
- Sugar0.1g
- Protein0.89g
- Cholesterol38.16mg
- Sodium6.91mg
- Nutritional Analysis per serving (4 servings) Powered by
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Chef Des Jardins pairs this flavorful and elegant sauce with squash ravioli during the fall, but it also goes well with handkerchief pasta, tagliatelle, or even tortellini.
What to buy: Chicken broth is used in this recipe, but it easily can be replaced with vegetable broth to make the sauce vegetarian.
Instructions
- 1Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes.
- 2Add sage and chicken broth and reduce heat to medium low. Simmer until sauce is reduced and slightly thickened, about 3 minutes. Season with salt and freshly ground black pepper and serve.
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