Rosemary-Butter Sauce

Rating: 3.63 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

By Lindsay

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
1 cup
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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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Nutrition Facts

Per Serving:
236 calories; protein 1g 2% DV; carbohydrates 3.1g 1% DV; fat 22.5g 35% DV; cholesterol 71.3mg 24% DV; sodium 95.6mg 4% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Steve Clark
Rating: 4 stars
02/17/2010
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 Read More
Helpful
(8)

Most helpful critical review

Pam Ziegler Lutz
Rating: 3 stars
10/06/2011
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. Read More
Helpful
(4)
8 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Steve Clark
Rating: 4 stars
02/17/2010
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 Read More
Helpful
(8)
Pam Ziegler Lutz
Rating: 3 stars
10/05/2011
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. Read More
Helpful
(4)
0hdian
Rating: 4 stars
03/10/2013
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. Read More
Helpful
(2)
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mpricewilkins
Rating: 4 stars
08/13/2010
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!) Read More
Helpful
(2)
ADZELL
Rating: 3 stars
03/03/2009
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. Read More
Helpful
(1)
Mark Dahl
Rating: 4 stars
08/25/2020
Love this sauce! I agree with the others - a tablespoon of cornstarch should be added to thicken. Also - be careful of the wine you use. Though it's not a lot of wine, it can drastically change the flavor of the sauce. Read More
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little_bee
Rating: 3 stars
06/07/2011
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! Read More
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