For meat, vegetables and pasta
- A bunch of fresh sage
- 5 g of butter
- 2 shallots
- 1 small clove of garlic
- 15 cl of white wine
- 25 cl of fresh cream
- 20 g of cornstarch
- Salt
- ground pepper
- Chop about 15 sage leaves.
- Brown the butter in a frying pan over low heat and add the minced shallots until they become translucent.
- Add the white wine and reduce for 5 to 6 minutes. Mix for a long time.
- Whisk the cream into the mixture, cook for 3 to 4 minutes without stopping stirring, then turn off the heat.
- Mix the cornstarch with a little cold milk and pour into the mixture.
- Heat gently, stirring constantly, until sauce thickens
- Salt and pepper
This fragrant sauce will accompany sliced roast veal or pork, poultry, vegetables, ravioli or gnocchi...
