Sauces Vegetables Rosemary
Last updated 6/12/2012 1:20:54 AM. Recipe ID 52843. Report a problem with this recipe.
Title: Rosemary sauce
Categories: Sauces, Vegetables
Yield: 6 Servings
2 tb Butter
1 lg Shallot, Chopped
1 tb Fresh Rosemary, Chopped
1/4 c Dry White Wine
1/2 c Brown Stock (See Stocks)
1/2 c Heavy Cream
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
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