Rosemary Cream Sauce

Name: Rosemary Cream Sauce
Cook time: 5 min
Total time: 5 min
Yield: 2 serving
Ingredients: 1 tablespoon unsalted butter; ¼ cup finely diced white or yellow onion (about ⅓ small onion); ½ cup Extra Dry Vermouth; 1 tablespoon tomato paste; 1 ½ teaspoons finely chopped fresh rosemary*; ¼ cup heavy cream; scant ¼ teaspoon salt

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Cook Time
mins
Total Time
5 mins
Servings
2
Calories
189 kcal
Course
Condiments
Cuisine
American

Rosemary Cream Sauce

Eden Kelley

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Turn chicken into a gourmet meal with this quick, easy and delicious rosemary cream sauce.

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Ingredients

Servings

1 tablespoon unsalted butter
¼ cup finely diced white or yellow onion (about ⅓ small onion)
½ cup Extra Dry Vermouth
1 tablespoon tomato paste
1 ½ teaspoons finely chopped fresh rosemary*
¼ cup heavy cream
scant ¼ teaspoon salt

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Instructions

Melt the butter in a saucepan.
Saute the onion until translucent (about 1 minute).
Add vermouth and cook until reduced by about half (about 2 minutes).
Stir in tomato paste and rosemary, then cream and salt.
Stirring continuously, bring the sauce to a brief simmer, then turn the heat off and serve.

Notes

*You can substitute ½ teaspoon dried rosemary.
Storage: Transfer any leftover sauce into an airtight container and store in the fridge for up to 2 days. Reheat over gentle heat, stirring continuously.