Rosemary Cream Sauce
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Unrated
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Cook Time
5 mins
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Total Time
5 mins
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Servings
2
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Calories
189 kcal
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Course
Condiments
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Cuisine
American
Rosemary Cream Sauce
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Turn chicken into a gourmet meal with this quick, easy and delicious rosemary cream sauce.
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Ingredients
- 1 tablespoon butter unsalted
- ¼ cup onion finely diced, white or yellow, about 1/3 small onion
- ½ cup Extra Dry Vermouth
- 1 tablespoon tomato paste
- 1 ½ teaspoons rosemary finely chopped, fresh
- ¼ cup heavy cream
- scant ¼ teaspoon salt
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.
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