Brown Butter Sage Cream Sauce

Chef Deborah Snow

Blue Heron,, Sunderland, MA


  • ¼ pound butter, browned
  • 6 sage leaves, roughly chopped
  • 1 cup heavy cream
  • ¼ cup white wine
  • salt & pepper to taste


Place wine in a saucepan and boil for 3 minutes. Add heavy cream and cook for 10 minutes to reduce the mixture.

Heat butter in another saucepan and add half of the sage. Whisk cream mixture into browned butter.

Serve over squash raviolis, garnished with extra sage.