Rosemary Sauce

READY IN: 35mins
Recipe by Millereg

This recipe is posted by request

Top Review by irishtwinsny

This was absolutely delicious. We served it over Pan-Crisped Potatoes (Mark Bittman) Recipe #344342, leaving out the garlic. It held up well for reheating.

Ingredients Nutrition


  1. Reduce white wine to approximately 4 to 5 ounces by simmering.
  2. Add shallots and rosemary, and continue simmering, stirring occasionally.
  3. When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces.
  4. Whisk in Dijon mustard.
  5. Serve immediately.

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