Rosemary Sauce Recipes

SALMON WITH ROSEMARY SAUCE

Steps:

• Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
• Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
• If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
• Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
• Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.

TOMATO-ROSEMARY PAN SAUCE

Steps:

• Combine broth, vermouth, tomatoes and rosemary in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

ROSEMARY-BUTTER SAUCE

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.

CHICKEN WITH CREAMY ROSEMARY SAUCE

Steps:

• If you have two large chicken breasts, slice each one in in half horizontally in order to make four cutlets total.
• In a large skillet over medium high heat, add the olive oil. Let the olive oil heat up, then add the chicken to the pan.
• Cook the chicken for four minutes without moving it around in the pan. Then flip each piece and cook it for another four minutes. Set aside on a clean plate.
• In the same pan, add all remaining ingredients (butter, cream, broth, garlic, black pepper, and rosemary) and stir to combine, making sure to break up any bits and pieces left in the pan from cooking the chicken to combine those into the sauce as well.
• Stirring occasionally, let the sauce simmer and reduce for about 5 minutes.
• Add the chicken back to the pan and ladle the sauce over it. Allow it to warm in the simmering sauce for 1 min.
• Remove the pan with the chicken and creamy rosemary sauce from the heat and serve over pasta, rice, zoodles, or cauliflower rice! Optional: Top with a few sprigs of fresh rosemary for garnish.

ROSEMARY BALSAMIC REDUCTION

Steps:

• In a small saucepan over medium-high heat, heat oil.
• Add shallots and cook 1-2 min until soft.
• Stir in vinegar and rosemary and cook 10 minutes or until reduced to approx 1/2 cup.

ROSEMARY-GARLIC SAUCE

Steps:

• Chop garlic.
• Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) 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 pork or lamb.

TOMATO-ROSEMARY SAUCE

Steps:

• Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Remove the core and finely dice. Rinse the rosemary and pat dry. Remove the leaves from the rosemary and finely chop. Rinse the chili, remove the stem, and finely chop. Remove the seeds if you'd like a milder sauce. Heat the olive oil in a pan. Sauté the rosemary, garlic and chili for 1-2 minutes, stirring constantly.
• Add the tomatoes and 50 ml (approximately 2 ounces) of water and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
• Mix the flour with 1 tablespoon of water and the cream. Add to the sauce, and simmer for 3-5 minutes over low temperature. Season to taste with salt, pepper, and sugar.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

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.