Creamy Butter Sage Sauce

Prep: 2 min  ·  Cook: 10 min  ·  Total: 12 min

Ingredients

• Butter — A good chunk - we've never measured it
• Fresh Sage — A handful of leaves, straight from the garden
• Heavy Cream — Enough to turn the pan pale and silky
• Salt — Go LIGHT and season at the end - we learned the hard way
• Pepper — To taste

Directions

1. Melt the butter with the sage leaves in a pan over medium heat.
2. Let it foam and just barely start to brown at the edges - that toasted, nutty flavor is the whole point.
3. Pour in the cream and stir until the sauce turns pale and silky.
4. Simmer gently until it coats the back of a spoon.
5. Season lightly at the very end, tasting as you go. — Our first-ever batch got salted into oblivion. Learn from us.

Notes

Inspired by the ravioli in sage butter at Mercato, a tiny trattoria in New York City - recreated at home because we grow sage in the garden and can't leave a good thing alone.