The butter and sage sauce is straightforward and pairs well with pasta and meats. Various civilizations have used this aromatic plant as a medicine since ancient times. It was used as a diuretic and analgesic in both Greece and Rome to treat pain. Later, it was incorporated as a useful spice to flavor food by some societies. Its gastronomic use is more traditional and weighted in the United Kingdom. Along with parsley, thyme, and rosemary, it is regarded as a central herb that should not be overlooked in any family’s kitchen. Of course, a similar phenomenon occurs in the United States, where the majority of the population is descended from English ancestors. It is also commonly used in other European kitchens, as it is in Italy. It has a salty flavor with a slight spicy touch that enhances the flavor of any culinary proposal.
The ancients were never wrong when they noted its therapeutic and curative properties. In fact, sage is a very complete herb that can be used for a variety of purposes, and it is found in many conventional and naturopathic medicines. It is an excellent antibiotic for the treatment of wounds and infections. It is also astringent, able to stop diarrhea in cases where it is uncontrolled and harmful to the patient’s health. However, it is also an antioxidant, and the best part is that it is beneficial to potential appetite. It is also anti-inflammatory, and its applications do not stop there. Following that, you’ll learn how to make a simple but filling sauce with sage and a little butter… Pay close attention!
- 100 grams of butter
- 6 fresh sage leaves
- 10 grams of salt
- ½ garlic
- ½ tablespoon of nutmeg
- Black pepper
- chilli powder
- Warm up a small saucepan over low heat.
- Melt the butter in a pot over medium heat.
- Add the fresh sage leaves and melted butter to the pot.
- Season with salt, pepper, and chili powder to taste.
- Cook the sauce mixture in the pot for 15 minutes on low heat. Using a wooden trowel, constantly stir the mixture.
- After five minutes, add the half-peeled garlic.
- Remove the sauce from the heat and set it aside for a few minutes to cool.
- If you don't have sage, you can substitute basil for a similar effect. The taste and texture are similar, and this suggestion goes well with pasta and meats.
Nutrition InformationYield 1 Serving Size 1
Amount Per Serving Calories 751Total Fat 83gSaturated Fat 52gTrans Fat 3gUnsaturated Fat 25gCholesterol 215mgSodium 4598mgCarbohydrates 5gFiber 2gSugar 0gProtein 2g