Sage Sauce

The Image may not look much, but you could have knocked me down with a feather to find out that the kids loved it. Tried it first on Pork and mid-way through the week the wife added it as a sauce for Carbonara.

1 large onion, chopped
2 cloves garlic, finely chopped
50g unsalted butter
drizzle Olive Oil
1 teasp dried sage
3 Tablesp fresh sage leaves, chopped
125ml dry white wine
300ml chicken stock
300ml double cream
salt & pepper to taste

In a large frying pan, put the butter and oil then fry the onion and garlic gently for about 15 minutes until well softened.
Add the dried sage. Cook for about 5 minutes.
Add the fresh sage, white wine and stock, cover the pan and cook on a very gentle heat for 15 - 20 minutes.
Add the double cream to the mixture and cook over a medium heat for a short while (about 5 minutes).