|1 large||Shallot, Chopped|
|1 tablespoon||Fresh Rosemary, Chopped|
|¼ cup||Dry White Wine|
|½ cup||Brown Stock (See Stocks)|
|½ cup||Heavy Cream|
Rosemary and lamb seem to go together, naturally, whether the herb is sprinkled on chops while grilling or incorporated in a savory sauce.
This sauce is also delicious with cold roast lamb or any of that butterflied roast left over from the Sunday barbecue. Inspired by a sauce once served at New York City's American Harvest Restaurant, this makes a wonderful addition to a summer menu.
Salt And Freshly Ground Black Pepper Heat the butter in a medium-size heavy skillet over medium heat. Add the shallot and saute until transparent, about 3 to 4 minutes. Add the rosemary and wine and cook over high heat until most of the liquid has evaporated, about 3 to 4 minutes. Stir in the stock and continue to cook over high heat until the liquid is reduced by half.
Add the heavy cream, and season, then boil over medium heat for 3 minutes. Strain through a sieve lined with cheesecloth if you prefer a smooth sauce; do not if a more textured sauce is appropriate. The sauce should be very hot. Serve immediately.
Yield: About 1 cup of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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