Rosemary sauce
Yield: 6 servings
Ingredients:
- 2 tb Butter 1/4 c Dry White Wine
- 1 lg Shallot Chopped 1/2 c Brown Stock (See Stocks)
- 1 tb Fresh Rosemary
Instructions:
Chopped 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
