Sage and onion sauce

A sauce that tastes like a holiday meal – that you can enjoy any time of year. My Sage and Onion Gravy takes just a few minutes and a handful of simple ingredients to make a stovetop gravy from scratch without needing a roast or gravy base. Softened onions, dried or fresh sage, and beef broth with a touch of Worcestershire sauce are all you need.

Ingredients

• Butter
• Olive oil
• Onion
• Dried sage
• Onion powder
• Flour
• Beef broth or stock
• Worcestershire sauce
• Salt
• Pepper

How much does this recipe make?

This recipe makes 1 cup (½ pint) of sauce. You can double or triple the recipe to make more.

Chef tips for success

• Take your time with the onions:
  Cook the onions over low heat and slowly until soft, without browning them. This creates a rich, natural sweetness that deepens the flavor of the sauce.
• Use the correct panning:
  A heavy-bottomed skillet or saucepan – stainless steel or cast iron – works best. These conduct heat evenly and allow you to deglaze properly, scraping all those tasty browned bits off the bottom.
• Fresh or dried sage – both work:
  Fresh sage leaves provide a more vibrant herbaceous note, while dried sage provides a stronger, flavorful depth. Use whatever you have, but adjust the quantity (half the quantity if using dried).
• Other fresh herbs:
  Fresh rosemary and thyme can also be a tasty addition.
• Use a good broth:
  Whether it’s beef, chicken or vegetables, a quality broth makes all the difference. Homemade or low-sodium varieties allow you to control the seasoning.
• Flavor Boosts:
  A dash of Worcestershire sauce, soy sauce, or even a splash of red wine can boost the umami and make your sauce taste like it’s been simmering for hours.
• Thicken gently:
  For a lump-free sauce, slowly add the stock to the flour and whisk constantly until it thickens.
• Finish with a touch of butter:
  Stir in a small pat of butter at the end for a glossy finish and richer mouthfeel.
• Prepare in advance and reheat gently:
  This sauce reheats wonderfully. Reheat it slowly over low heat (do not boil), adding a little stock or water to soften the texture if necessary.

Serving Suggestions

• Pour it over roast chicken, turkey or meatloaf – it adds a warming herbaceous richness that complements these meats wonderfully.
• Serve with mashed potatoes (or creamy butternut squash puree) for a classic comforting combination.
• Drizzle over roasted vegetables or a nut roast for a flavorful vegetarian option.
• Serve it in a gravy boat so guests can add as much or as little as they like.

Janette is a professionally trained chef based in California who channels her passion for cooking into carefully crafted recipes. His culinary creations are inspired by his English heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. Learn more about Janette…