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Name: Rosemary Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Brown Stock (See Stocks); 1/2 c Heavy cream; 2 tb Butter; 1 tb Fresh Rosemary, Chopped; 1 lg Shallot, Chopped; 1/4 c Dry white wine

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INGREDIENTS

1/2 c Brown Stock (See Stocks)
1/2 c Heavy cream
2 tb Butter
1 tb Fresh Rosemary, Chopped
1 lg Shallot, Chopped
1/4 c Dry white wine

INSTRUCTIONS

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 Citys 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

NOTES

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Rosemary Sauce

1/2 c Brown Stock (See Stocks)
1/2 c Heavy cream
2 tb Butter
1 tb Fresh Rosemary, Chopped
1 lg Shallot, Chopped
1/4 c Dry white wine

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 Citys 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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Nutrition

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Serving Size: 1 Serving (17g)
Recipe Makes: 6 Servings

Calories: 70
Calories from Fat: 68 (97%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.3g
Cholesterol 23.8mg		7 %
Sodium 31.1mg		1 %
Potassium 10.3mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 70

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