Rosé Wine Sauce with Sage Butter

IDEAL FOR PORK OR POULTRY

INGREDIENTS (for 6 people):

- 12 to 15 fresh sage leaves

- 50g lightly salted butter

- 1 heaped tbsp of plain flour

- 1/2 bottle of rosé

- 500ml chicken or pork stock

- salt and pepper

METHOD

This sauce should be prepared a few hours earlier and then reheated just before serving. In a small saucepan, add the rosé, bring to the boil, and simmer until the wine is reduced to about a third of the original quantity. Meanwhile, gently heat half of the butter in a saucepan until melted and just starting to froth. Fry the sage leaves carefully for a few minutes being careful not to let the butter burn. Remove the sage leaves and stand on kitchen paper to use as a garnish later.

Add the flour to the sage infused butter and whisk to a smooth consistency. Add the rosé wine reduction and the rest of the butter combining the ingredients with a whisk or a wooden spoon, season with salt and pepper and add the stock. Simmer and stir, tasting from time to time, until the sauce reduces and thickens to the right consistency. Cover the sauce until you are ready to reheat for finishing your pork or poultry main course.

Garnish with the crispy fried sage leaves, they are an intense delight that compliment the more subtle sage aroma of the sauce itself.