Rosemary Sauce
By: Anonymous
Published: Saturday, February 13, 2010 - 10:53am

Ingredients




2 tablespoons Butter
1 lrg Shallot, Chopped
1 tablespoon Fresh Rosemary, Chopped
cup Dry White Wine
cup Brown Stock (See Stocks)
cup Heavy Cream

Preparation

1 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. 2 Salt And Freshly Ground Black Pepper 3 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 4 Yield: About 1 cup of sauce.