I often speak through this blog about creative thinking with ingredients you have on hand. So today when I played eye spy in my refrigerator and pantry I discovered five items: pumpkin, onions, chicken stock, fresh sage and heavy cream. For me it spelled out - make a sauce.
Tomorrow (Sunday) I will grab a whole chicken on sale for 99¢ a pound. Chicken does not get any less expensive than that nowadays. My rotisserie chicken dinner will get enhanced with this sauce. I can tell you with great pleasure it makes one cup of sauce for $2.62 and it is incredibly tasty. All of the ingredients meld together in perfect harmony with one another to create a symphony of flavor in your mouth.
Generally when I am melting butter to saute onions and to avoid a browned butter I add some regular olive oil. But for this recipe I am going with all butter and I DO want to get a browned butter to add that sort of nutty flavor along with the sage.
- 1/2 cup onion - fine dice
- 1/2 cup pumpkin puree
- 1/3 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp. butter
- 1 tbsp. fresh sage leaves - finely chopped
- 1/4 tsp. kosher salt
- 1/8 tsp. white pepper
- In a skillet over medium heat melt the butter and let it just begin to brown then toss in the fresh sage leaves and give it a stir. Cook for a minute or so to let the sage flavor develop in the butter. Then add in the finely diced onion. Reduce the heat to low and cook the onions until softened.
- Add in the pumpkin puree and whisk around and continue to cook the pumpkin over low heat for a minute to allow these flavors to blend together. Whisk in the chicken broth until smooth.
- Finish off the sauce with the cream, whisking constantly until you achieve a smooth consistency. Add in the salt and white pepper and whisk well.
And I leave you with this quote:
"Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent."
P.S. - As of 1/27/14: This is a multifaceted sauce. After I created it I used it on chicken for dinner, in making hang over eggs and today I made tortellini for lunch and put it on that. Also, until today I thought I just might have been original on this idea but it seems others have done it before me. Bummer. Oh well. Here's the photo I took today: