2 T Montello Butter Olive Oil
2 T butter
8-10 fresh sage leaves (rinsed and dried)
1 cup milk (divided)
1/2 tsp of Montello Tuscan Herb Sea Salt
Ground black pepper
Place the butter, olive oil, and sage leaves in a medium skillet and turn on medium heat. Cook until bubbling and just starting to brown slightly. Add 1/2 cup of milk, stirring constantly, until thick. Add 1/2 more milk and the sea salt, stirring constantly, until smooth and creamy. Add ground pepper, to taste.