Rosemary Butter Sauce Recipes

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ROSEMARY PASTA IN ROASTED GARLIC SAUCE



Rosemary Pasta in Roasted Garlic Sauce image

My mother has been making this dish for as long as I can remember. Lots of rosemary and garlic - what more could you ask for?

Provided by kelcampbell

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 8

6 tablespoons unsalted butter, divided
½ cup finely chopped onion
6 cloves garlic, coarsely chopped
1 cup chicken stock
2 tablespoons chopped fresh rosemary
1 (16 ounce) package spaghetti
¼ cup grated Parmesan cheese
kosher salt and cracked black pepper to taste

Steps:

  • Melt 4 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the skillet. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
  • Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 43.9 g, Cholesterol 25.7 mg, Fat 10.3 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 6.1 g, Sodium 213.7 mg, Sugar 2.1 g

ROSEMARY-BUTTER SAUCE



Rosemary-Butter Sauce image

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.

Provided by Lindsay

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 30m

Yield 4

Number Of Ingredients 8

¼ cup butter
3 tablespoons minced shallot
½ cup dry white wine
½ cup heavy cream
½ cup chicken broth
1 teaspoon lemon juice
2 teaspoons chopped fresh rosemary
salt to taste

Steps:

  • 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 : Calories 236.1 calories, Carbohydrate 3.1 g, Cholesterol 71.3 mg, Fat 22.5 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 14.1 g, Sodium 95.6 mg, Sugar 0.6 g

CHICKEN WITH ROSEMARY BUTTER SAUCE



Chicken with Rosemary Butter Sauce image

Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!

Provided by Danelle

Time 20m

Number Of Ingredients 5

4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Steps:

  • In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
  • Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
  • Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.

Nutrition Facts : Calories 403 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 304 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHICKEN WITH ROSEMARY BUTTER SAUCE



Chicken with Rosemary Butter Sauce image

This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (6 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Steps:

  • In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 183mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

ROSEMARY GARLIC BUTTER



Rosemary Garlic Butter image

This has a very strong flavor, so I recommend using sparingly. Great with Recipe #254091 or on mashed potatoes.

Provided by Alia55

Categories     < 15 Mins

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

1/2 cup butter, softened
2 garlic cloves, minced
2 tablespoons fresh rosemary, minced
1 tablespoon lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients in a small bowl.
  • Mix well.
  • Chill.

Nutrition Facts : Calories 1664.7, Fat 184.6, SaturatedFat 116.8, Cholesterol 488.1, Sodium 3637.6, Carbohydrate 8.8, Fiber 1.6, Sugar 1, Protein 3.1

FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY



Four Cheese Ravioli With Rosemary Butter Sauce Recipe by Tasty image

Here's what you need: '00' grade pasta flour, eggs, ricotta cheese, cream cheese, grated mozzarella cheese, grated cheddar cheese, fresh parsley leaf, salt, pepper, fresh rosemary, butter, pine nuts

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

2 ⅓ cups '00' grade pasta flour, plus more for dusting
3 eggs
1 cup ricotta cheese
½ cup cream cheese
½ cup grated mozzarella cheese
½ cup grated cheddar cheese
1 handful fresh parsley leaf, finely chopped
salt, to taste
pepper, to taste
2 sprigs fresh rosemary, just the leaves, finely chopped
2 tablespoons butter
¾ cup pine nuts

Steps:

  • Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
  • When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
  • While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
  • On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you're ready for it.
  • On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
  • Brush the pasta that's surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
  • Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
  • Dust these pieces with flour and repeat from step 4 using the other half of the dough.
  • Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
  • Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
  • Enjoy!

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE



Lamb Chops with Garlic-Rosemary Sauce image

Provided by Food Network

Categories     main-dish

Time 6m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves
4 lamb shoulder chops (each about 3/4-inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter

Steps:

  • Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE



Grilled Steak and Onions with Rosemary-Balsamic Butter Sauce image

Categories     Beef     Garlic     Herb     Onion     Backyard BBQ     Dinner     Rosemary     Steak     Fall     Summer     Grill/Barbecue     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 8

8 tablespoons (1 stick) chilled unsalted butter, divided
1 large shallot, minced
1/2 cup balsamic vinegar
2 large fresh rosemary sprigs
2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
2 tablespoons olive oil
4 (1 1/4-inch-thick) New York strip steaks (each about 6 ounces)
2 tablespoons orange juice

Steps:

  • Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
  • Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
  • Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
  • Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

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2014-01-31 This rosemary lemon butter sauce recipe makes an excellent addition to roasted poultry of all kinds. Brush it over broiled chicken breast slices as a sauce, serve it alongside seared duck, or drizzle it on fried chicken for a rich, flavorful finish. Featured Video. Ingredients . 1/2 cup butter (melted) 1 tablespoon lemon juice; 2 teaspoons rosemary …
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ROSEMARY BUTTER RECIPE: HOW TO MAKE ROSEMARY BUTTER …
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Calories 207 per serving
  • To prepare this yummy butter recipe, take a large bowl and add butter to it. Using an electric beater, beat it well till creamy.
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GNOCCHI WITH ROSEMARY BUTTER SAUCE - THE BROOKLYN COOK
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ROSEMARY COMPOUND BUTTER - A FAMILY FEAST®
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Total Time 1 hr 23 mins
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