This cream sauce is everything we love about fall – savory apple flavors mingling in decadently rich (yet easy to make!) cream sauce that can be used as a topping for chicken, pork, or in our case, sweet potato and butternut squash ravioli. And don’t forget the crispy fried sage leaves to top it all off! The leftovers didn’t last long, that’s for sure.
While the flavor in this delicious sauce comes from our Roasted Apple Grille Sauce, the roux base is a crucial step. Once your butter is melted and the flour is sprinkled in and whisked together to form a smooth, paste like consistency, add your liquids slowly. Continue to constantly whisk in your liquids as you add them slowly so that your broth is absorbed evenly into the roux. This will result in a smooth base that continues to thicken as you cook it down. Simmering the sauce for the correct amount of time also ensures that the “raw” flavor of the flour disappears.
We found our sweet potato and butternut squash ravioli at a local pasta shop in York and highly recommend the flavor combination! This sauce would be equally delicious served over a pumpkin or mushroom ravioli as well or served over chicken or pork as mentioned above. We included sautéed mushrooms in our sauce as an optional add-in for more texture and body. Caramelized apples are also a nice treat!
Roasted Apple Cream Sauce
- 3 Tablespoons butter
- 1 ½ Tablespoons flour
- ¾ cup chicken broth
- ¾ light or heavy cream
- ½ cup Stonewall Kitchen Roasted Apple Grille Sauce
- 1 teaspoon salt
- Pepper to taste
- A pinch of ground nutmeg
- 12-16 fresh sage leaves
- 3 Tablespoons unsalted butter
Optional add-ins we enjoy!
- Caramelized apples
- Sautéed mushrooms
- 1-2 Tablespoons brandy
- To make the sauce, melt 3 Tablespoons of butter in a sauté pan over medium heat. Add the flour and whisk as it bubbles, about 1 minute.
- Continuing to whisk, slowly add the chicken broth and simmer until slightly thickened.
- Stir in the cream and Roasted Apple Grille Sauce. Add salt and pepper and a pinch of ground nutmeg. Continue to heat until sauce is slightly thickened.
- For the fried sage leaves, melt 3 Tablespoons of unsalted butter in a small saucepan over medium-high heat until it is slightly brown. Add the sage leaves and cook until slightly crisp, making sure the pan is not over crowded and the leaves are not touching each other. Place leaves on paper towel. Reserve flavored butter.
- Top ravioli, chicken or pork with additional add ins (if used), drizzle with reserved sage butter, spoon Roasted Apple Cream Sauce over and garnish with fried sage leaf.