ROSEMARY SHALLOT BUTTER
From the Foodcourt column, Weekend magazine. Store this refrigerated for upto 1 week or frozen for upto 2 months. Rosemary, parsley, chives and garlic butters go well with potatoes, rice, beef, veal and chicken. The yield is a guesstimate.
Provided by Charishma_Ramchanda
Categories Spreads
Time 25m
Yield 75 gms. rosemary shallot butter
Number Of Ingredients 5
Steps:
- Combine everthing together.
- Mix well and refrigerate for upto 1 week or frozen for upto 2 months.
- Enjoy this with red meat.
Nutrition Facts : Calories 5.7, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.4, Sodium 0.2, Carbohydrate 0.2
ROSEMARY-BUTTER SAUCE
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
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
ROSEMARY GARLIC BUTTER
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
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
BALSAMIC-ROASTED SHALLOT SAUCE
This sauce is excellent poured over any kind of roasted meats, or even pasta. It's rather rich, but delicious. To save time, you may skip roasting the shallots and simply saute them, but the roasting enhances the flavor.
Provided by z.amelia
Categories Sauces
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
- Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
- Melt butter in a saucepan and saute onion and remaining rosemary until soft.
- Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
- Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
- Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
- Pour over roasted meats or pasta.
Nutrition Facts : Calories 285.6, Fat 19.8, SaturatedFat 8.6, Cholesterol 34.1, Sodium 260.3, Carbohydrate 13, Fiber 0.4, Sugar 3.1, Protein 4.1
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