Rosemary Cream Sauce
"This rosemary cream sauce takes the cake as one of the best ways to use up the bounty of fresh rosemary in your garden. Rosemary cream sauce is a richly smooth herb sauce made in one pot in just 15 minutes. Perfect for pairing with chicken, fish, and fresh vegetables to add a bit of creamy decadence to your meal. You typically think of rosemary as a flavorful dried herb you add to roasted potatoes, marinades, seasoning rubs, and even the occasional cocktail garnish. "
Serves8
Preparation Time5 min
Cooking Time10 min
Cooking Vessel Sizesaucepan, whisk
Ingredients
- 1 tablespoon Butter
- 2 tablespoon Minced Garlic
- 1 1/2 tablespoon Minced Fresh Rosemary
- 1 cup Heavy Cream
- 1 1/2 tablespoon Grated Parmesan Cheese
- 2 teaspoon Garlic Salt
- 1 1/2 teaspoon Cornstarch
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Melt butter in a saucepan over medium heat. Add garlic and rosemary and saute for 1-2 minutes or until fragrant.
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Add heavy cream and bring to a gentle boil over medium heat, whisking constantly.
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Visit https://amandascookin.com/rosemary-cream-sauce/ for full printable recipe.