Everybody loves gravy, it seems, but just in case you don’t — or maybe you’d just like to mix up the sauce options on your Thanksgiving table — consider this sage cream sauce from John Lichtenberger at Péché. This sauce is great for turkey, mashed potatoes and stuffing, of course, but also on chicken, pork chops and roasted root vegetables.

Peche served this sage cream sauce with several dishes, including ravioli, but it’s a nice alternative to traditional turkey gravy at Thanksgiving, too. Contributed by Peche

Sage Cream Sauce

1 tsp. olive oil
1 tsp. minced shallots
1/2 tsp. garlic
Pinch of red pepper flakes
2 Tbsp. white wine
1 tsp. chopped sage
1 1/2 cup heavy cream
Pinch of grated nutmeg
1 oz. (about 1/4 cup) Padano cheese, grated
Salt and pepper, to taste

Heat olive oil in a medium skillet on medium heat. Add shallots, garlic and red pepper flakes and stir. Add the white wine, sage, heavy cream and nutmeg. Stir and continue cooking until liquid has reduced by half. Add Padano cheese and salt and pepper. Stir until well combined, and then serve warm.

— From John Lichtenberger, Péché executive chef