Sage and butter sauce

Yield: 4 servings

Measure Ingredient
50 grams Butter; (2oz)
8 larges Fresh sage leaves; shredded, up to 10
100 millilitres Milk; (31/2 floz)
Salt

1. Melt the butter in a small saucepan, add the sage and fry very gently for 1-2 minutes, being careful that the sage doesn''t become dry or brittle. Add the milk, season with salt and bring to the boil. Serve immediately.

Converted by MC_Buster.

NOTES : This light sauce is very good served with filled pasta shapes, such as tortelli or ravioli, or vegetable gnocchi, as it doesn''t overwhelm the flavour of a delicate dish.

Converted by MM_Buster v2.0l.

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