help! Anybody have a great recipe for a sage sauce to go with a pumpkin raviole? I am out of town without my cookbooks...
I made a sage sauce last weekend that came out even better than hoped for - and it was very much an improvised one. I had made a butterflied veal roast rolled around a sage stuffing and still had sage left over so decided to make a sauce last minute as there was not as much juice from the veal as expected. My sauce was equal parts red wine (a chianti I think) to beef stock - only a bouillon cube on hand for last minute. I reduced the liquid by half and then added the sage cut in a chiffonade and cooked for another minute or so. I poured in the juice from the roast and whisked in a bit of butter before serving. As I used a bouillon cube only added some pepper and no salt. It was loved by all.
brown butter and sage- I like to throw in roasted pine nuts for texture and flavor. You can't go wrong with brown butter