Title: Rosemary Sauce
Categories: Sauce Vegetable
Yield: 6 Servings

2	tb	Butter
1	lg	Shallot, Chopped
1	tb	Fresh Rosemary, Chopped
1/4	c	Dry White Wine
1/2	c	Brown Stock (See Stocks)
1/2	c	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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