Most people know the traditional Thanksgiving meal, turkey, stuffing, potatoes and sweet potatoes to name a few. Though tradition is nice, it’s fun to break away which is easier to do with a recipe like we have on Hungry for More this week.
Chef Chris D’Agostino at Monte’s Downtown shows us how to make a sage butter sauce which he serves over sauteed butternut squash and Monte’s homemade gnocchi.
It’s smooth and balanced flavor come together with the sweet, salty and smooth tastes of honey, white wine, and of course, sage. When you have heavy cream and butter mixed in with almost anything, it’s hard to resist. It gives the sauce that rich flavor and texture that’s hard to find.
If you don’t have your homemade gnocchi ready, don’t worry, you can buy it at the story or serve over noodles. The hint of butternut squash gives the sauce that little hint of Thanksgiving everyone looks for this time of year.
Sage butter sauce
1 cup white wine
2 oz heavy cream
1 tablespoon honey
1 oz lemon juice
1 tablespoon minced shallots
2 tablespoons chopped fresh sage
10oz cubed unsalted butter
Reduce wine, cream, honey, lemon juice and shallots in sauce pan until syrup consistency. With heat on low slowly whisk in butter a cube at a time being sure not to let the sauce get too hot or too cold(this sauce is quite tempermental) Let one cube incorporate fully before adding another. After all butter has been incorporated add sage and season wth salt and pepper. This sauce is delightful if served with sauteed butternut squash and homemade gnocchi. Sauce serves 4-6 people.