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This is a creamy butter and herb sauce that is perfect tossed with fettuccine or ladled over a Creamy Herb Butter Saucecheese or chicken ravioli.  You can also use it to top baked chicken breasts or top steamed broccoli or asparagus.   Heck, it's good to eat with a spoon!!

Recipe By     : Sitara
Serving Size  : 8    Preparation Time :0:30
Categories    : Pasta                            Sauces

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2          cups          half and half
   1          cup           heavy cream
     1/4     cup           fresh sage -- chopped fine
   1           tablespoon    fresh oregano -- chopped fine
   2          tablespoons   fresh parsley -- chopped fine
   2          tablespoons   garlic -- chopped fine
   2          tablespoons   butter
   2          tablespoons   olive oil
     1/2    cup           grated Parmesan cheese

1. In sauce pot place heavy cream and half and half and bring to a boil.  Cook till reduced by  a third.

2.  In sauce pan melt butter over medium heat.  Stir in chopped herbs.  

3.  When butter starts to froth, stir in chopped garlic.  When garlic is beginning to brown, remove from heat and whisk in reduced cream.

4.  Put back on lowest heat and stir in grated Parmesan.   Stir  till cheese is incorporated into the sauce.    

Check for pepper and salt.