Whiskey Sage Cream Sauce (for Butternut Squash Ravioli)
On a recent hurried trip to Trader Joe’s to pick up food for the week before H had to go to work, I snagged two packages of butternut squash ravioli without a clue of how to serve them.
Google to the rescue, as usual! Many websites recommended a whiskey sage cream sauce, which sounded delicious, but none of the recipe proportions seemed right to me, and some of the ingredients were weird. Why would I use garlic powder instead of fresh garlic? One teaspoon of whiskey to two cups cream? Uh, no. So as per usual, I decided to wing it. Here’s how I made it:
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 4-5 garlic cloves, minced
- 2-3 tablespoons fresh sage, finely chopped
- 2-3 tablespoons whiskey (I used Maker’s Mark)
- 1 cup heavy cream
- salt and pepper to taste
In a large saucepan, melt the butter. Add the onions with some salt and pepper and sauté, adding the garlic and sage after a few minutes. Once softened and slightly caramelized, add the whiskey. I measured two tablespoons that slightly overflowed into the pan, so probably a little less than three tablespoons total. Cook for about a minute then add the cream. Simmer until the sauce is slightly thickened, coating the back of a wooden spoon. Taste to check the seasoning, add more salt and pepper if needed. Add your cooked ravioli to the pan to be sure every bite is coated in delicious whiskey cream. Enjoy with a glass of wine and a viewing of Love Actually, preferably with Christmas lights glowing in the windows.
I think if I made this sauce again I might add another tablespoon or so of whiskey. The flavor was just barely noticeable, and I think it could use a little more of a kick. I also think some toasted walnuts would be a nice addition. The butternut squash ravioli was delightful. So yummy, I think I’ll definitely be picking up a few more packages of those to throw in the freezer before the go out of stock for the season so we can enjoy them into the spring.