Rosemary-Butter Sauce Recipe

Rosemary-Butter Sauce Recipe

  • 1/4 cup butter
  • 3 tablespoons minced shallot
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon lemon juice
  • 2 teaspoons chopped fresh rosemary
  • salt to taste
  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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