BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING

SAGE CREAM

We’ve use sage cream with butternut squash risotto and Lobster mushroom and late harvest corn risotto.

 

Ingredients:

2 cups heavy cream
2 Tablespoons chopped sage

Method:

Place sage and cream in wide sauce pan. Bring to simmer and reduce to 1 cup. Strain and serve along side risotto.

TO RECIPES

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