Rosemary-Butter Sauce Recipe - Allrecipes.com
Rosemary-Butter Sauce Recipe
  • READY IN 30 mins

Rosemary-Butter Sauce

Recipe by  

"A light, nice sauce that is a perfect addition to Parmesan chicken instead of the typical marinara sauce. Also goes nicely over garlic mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2010

great sauce..... turned out great first time... added a little chopped garlic and Dill instead of the Rosemary the 2nd or third time I made it seved it over some fresh baked cod

 
Most Helpful Critical Review
Oct 05, 2011

I had high hopes for this, but it was just okay. I followed the recipe, but the sauce never thickened up. It simmered for a good 30 minutes, but was still pretty thin. The sauce tasted mainly of wine. The rosemary flavor just wasn't there.

 
Aug 13, 2010

Awesome! I used fat-free half-and-half, so it was kind of thin, but tasted greatl...this would be great drizzled on grilled chicken, used to saute shrimp in, etc. We lightly floured mahi mahi filets, cooked in a lightly buttered cast iron pan, added about 1/2 the sauce for the fish to finish cooking in (put in 375 degree oven), the put fish on bed of egg noodles and drizzled remaining sauce over...YUM! will definitely make again (also didn't use lemon juice and was just fine!)

 
Mar 10, 2013

Very delicate. I was looking for a pasta sauce to go with spinach and cheese ravioli, and this worked for me. I did add several tsps of cornstarch, and substituted green onion tips and crushed garlic for the shallots. Everyone enjoyed the result.

 
Jun 07, 2011

The first time I made this as is, it didn't turn out - I'm not a very experienced cook, so it may be something I did, but when I added half and half cream and wine together the cream curdled! I started again but this time I let the wine simmer for 5 minutes to reduce it and remove some of the acidity. After that I added in the cream no problem and it was delicious!

 
Mar 03, 2009

This was just "ok" to me; it mostly just tasted like white wine & I didn't get any of the rosemary taste at all. Used this over some homemade noodles & it didn't thicken up at all after 15 minutes of letting it reduce, so I added a good amount of cornstarch to it. I also added some fresh thyme & still it just didn't "work" for me. Everyone at dinner agreed it was missing something.

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 3.1 g
  • < 1%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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