Free Recipe Rosemary Sauce 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Rosemary Sauce 2 Recipe
2 tb Butter
1/4 c Dry White Wine
1 lg Shallot, Chopped
1/2 c Brown Stock (See Stocks)
1 tb Fresh Rosemary, Chopped
1/2 c Heavy Cream
Rosemary Sauce 2 Preparation
Rosemary and lamb seem to go together, naturally, whether the herb is sprinkled on chops while grilling or incorporated in a savory sauce. This sauce is also delicious with cold roast lamb or any of that butterflied roast left over from the Sunday barbecue. Inspired by a sauce once served at New York City”s American Harvest Restaurant, this makes a wonderful addition to a summer menu. Salt And Freshly Ground Black Pepper Heat the butter in a medium-size heavy skillet over medium heat. Add the shallot and saute until transparent, about 3 to 4 minutes. Add the rosemary and wine and cook over high heat until most of the liquid has evaporated, about 3 to 4 minutes. Stir in the stock and continue to cook over high heat until the liquid is reduced by half. Add the heavy cream, and season, then boil over medium heat for 3 minutes. Strain through a sieve lined with cheesecloth if you prefer a smooth sauce; do not if a more textured sauce is appropriate. The sauce should be very hot. Serve immediately. Yield: About 1 cup of sauce. From The Complete Book Of Sauces by Sallie Y. Williams
Cooking Temperature:
Recipe Serves: 6
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