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Rosemary-Butter Sauce

Lindsay

"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

30 m servings 236 cals
Original recipe yields 4 servings (1 cup)

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Directions

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  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.

Nutrition Facts


Per Serving: 236 calories; 22.5 g fat; 3.1 g carbohydrates; 1 g protein; 71 mg cholesterol; 192 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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

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 o...

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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

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 o...

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 mah...

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 minu...

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 ...

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 ...