- 4 bunches SAGE - LEAVES ONLY
- 1 Litre CREME FRAICHE
- 1 Litre EMULSION
- SALT AND MILLED PEPPER TO TASTE
Sage Cream
Ricardo Soares
19th January 2011
Sage Cream
BLANCH SAGE IN BOILING SALTED WATER FOR 4 MINUTES THEN REFRESH AND DRAIN.
WARM BOTH EMULS...
Ingredients
Method
BLANCH SAGE IN BOILING SALTED WATER FOR 4 MINUTES THEN REFRESH AND DRAIN.
WARM BOTH EMULSION AND CREME FRAICHE ROGETHER IN A SAUCEPAN, WARM ONLY DO NOT ALLOW TO BOIL!
PLACE COOKED SAGE LEAVES INTO A LIQUIDIZER - SWITCH ON AND GRADUALLY ADD THE WARMED CREME FRAICHE AND EMULSION.
LIQUIDIZE UNTIL SMOOTH, SEASON WITH SALT AND PEPPER TO TASTE.
POUR THROUGH A FINE SIEVE INTO A CLEAN CONTAINER, BLAST CHILL DOWN TO 3C. COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
REHEAT UNTIL BARELY HOT TO SERVE - OR THE SAUCE WILL SPLIT!
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
