This saltimbocca sauce is a quick, savory pan sauce made with white wine, chicken broth, butter, and fresh sage. It draws flavor from the browned bits left after cooking saltimbocca, then turns them into a silky finish that complements the dish without overpowering its prosciutto and herbs.
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil, if needed to cook the meat
- 1 small shallot, finely minced (about 2 tablespoons)
- ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- ¾ cup low-sodium chicken broth
- 4 fresh sage leaves, finely sliced, plus extra for serving if desired
- 1 teaspoon fresh lemon juice, or to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- Fine salt, only as needed
- 1 teaspoon all-purpose flour mixed with 1 tablespoon cold water, optional, for a thicker sauce
Instructions
- Cook the saltimbocca first. This sauce is intended for the same pan used to cook four servings of chicken or veal saltimbocca. Transfer the cooked meat to a warm plate and loosely cover it with foil while you make the sauce. If the pan contains more than about 1 tablespoon of fat, carefully spoon off the excess. Leave the browned bits in place; they give the sauce its depth.
- Soften the shallot. Set the pan over medium heat. If it looks dry, add the olive oil. Add the shallot and cook for 1 to 2 minutes, stirring, until softened but not browned. If the prosciutto has left very salty or dark residue, reduce the heat and avoid scraping up any burnt areas.
- Deglaze with wine. Pour in the white wine. Stir and scrape the flavorful browned bits from the bottom of the pan with a wooden spoon. Let the wine bubble for 2 to 3 minutes, until reduced by roughly half and no longer smelling sharply alcoholic. Keep the pan at a steady simmer rather than a hard boil.
- Add broth and sage. Pour in the chicken broth and stir in the sliced sage and black pepper. Simmer for 3 to 5 minutes, stirring occasionally, until the liquid has reduced slightly and tastes concentrated. The sauce should remain pourable; it will thicken further when finished with butter.
- Adjust the consistency if needed. For a light, traditional pan sauce, skip thickening and move on to the next step. If you prefer a more gravy-like sauce, whisk the flour and cold water until smooth, stir in a little of the hot sauce, then whisk that mixture into the pan. Simmer for 1 to 2 minutes to cook out the raw flour taste.
- Finish off the heat. Turn off the burner. Whisk in the remaining 1 tablespoon butter, a small piece at a time, until the sauce looks glossy. Stir in the lemon juice. Taste before adding salt: prosciutto, broth, and pan drippings can already make it salty. Add more pepper or lemon if needed.
- Serve promptly. Spoon the sauce over the saltimbocca or serve it alongside. If the meat has released juices on its plate, pour those into the sauce before serving. Do not boil the sauce after adding the finishing butter, or it may lose its smooth texture.
Tips
- Use the right pan drippings. A stainless-steel or other uncoated skillet makes it easier to develop and scrape up browned bits. If you cooked the meat in a nonstick pan, the sauce will still work, but may have a little less depth.
- Choose dry wine. Avoid sweet or heavily oaked wine, which can make the sauce taste cloying or distract from the sage. Use a wine you would be happy to drink, and do not substitute cooking wine, which is often salty.
- Season at the end. Prosciutto and reduced broth both concentrate salt. Taste the finished sauce before adding any, and use low-sodium broth when possible so you have more control.
- Keep the butter finish gentle. Whisking cold or cool butter into the sauce off the heat helps it emulsify. If the sauce separates, whisk in a teaspoon of warm water; avoid bringing it back to a boil.
Serving Suggestions
Serve the sauce with chicken or veal saltimbocca while the meat is hot, spooning a modest amount over each piece so the crisp prosciutto and sage remain noticeable. It is also good with mashed potatoes, polenta, or buttered noodles, which catch the extra sauce. Add a simple green vegetable, such as sautéed spinach, green beans, or roasted asparagus, to balance the buttery richness. A squeeze of lemon at the table can brighten each serving.
Variations
For a richer sauce: Replace up to ¼ cup of the broth with heavy cream, adding it after the broth has reduced. Simmer gently until just slightly thickened, then finish with butter if desired. For a brighter version: Increase the lemon juice to 2 teaspoons and add a little finely grated lemon zest. Without wine: Use ½ cup additional chicken broth and 1 to 2 teaspoons lemon juice; the result will be less complex, so taste and adjust acidity near the end. For a stronger herb note: Add one extra sage leaf, but keep the amount moderate because sage can become dominant as the sauce reduces. You can also use turkey broth, though it may change the flavor slightly.
Storage and Reheating
For best texture, make only as much sauce as you plan to serve. If you have leftovers, transfer them to a shallow airtight container and refrigerate within 2 hours of cooking. Keep the sauce for up to 3 days. Reheat it gently in a small saucepan over low heat, stirring often; add a splash of broth or water if it has thickened. Do not let it boil, especially if it contains the butter finish or cream. A separated sauce can often be brought back together by whisking in a teaspoon of warm water. Freezing is not recommended because the butter-based sauce may separate and become grainy when thawed. Reheat leftover meat and sauce until steaming hot; for food safety, poultry should reach 165°F (74°C) and veal should reach 145°F (63°C) with a 3-minute rest when initially cooked.
Frequently Asked Questions
What is saltimbocca sauce made of?
It is usually a quick pan sauce made from the browned bits left after cooking saltimbocca, deglazed with white wine and loosened with broth. Butter and sage provide richness and aroma, while a little lemon can balance the flavor. Recipes differ, but the sauce should complement the prosciutto-wrapped meat rather than bury it.
Does the sauce need to be made in the same pan as the meat?
That is the best way to get savory browned bits and juices into the sauce. If you cooked the meat elsewhere, use a skillet and melt a teaspoon of butter, then proceed with the shallot, wine, and broth. The result will still taste good, though less like a true pan sauce.
Can I make saltimbocca sauce without alcohol?
Yes. Replace the wine with chicken broth and add lemon juice a little at a time at the end. Wine contributes acidity and complexity, so taste carefully and adjust the lemon and pepper until the sauce tastes balanced.
Why is my sauce too salty?
Prosciutto, pan drippings, and regular broth can all add salt, especially after reduction. Use low-sodium broth and wait until the sauce is finished before seasoning. If it is already too salty, stir in a little unsalted broth or water; a small amount of lemon may also make the flavor seem more balanced, though it will not remove salt.
Can I thicken the sauce without flour?
Yes. Simmer it a little longer to reduce the liquid, then whisk in the finishing butter off the heat. For a thicker, more stable sauce, you can instead use 1 teaspoon cornstarch mixed with 1 tablespoon cold water, whisk it in, and simmer briefly until clear and thickened.
Can I prepare the sauce ahead?
You can make the wine-and-broth base a few hours ahead, refrigerate it promptly, and reheat it gently. For the smoothest result, whisk in the finishing butter and lemon just before serving. If you prepare the complete sauce ahead, reheat slowly and expect that it may need a little warm water or broth and extra whisking.