Rosemary Sauce
alt.cooking/Dag/2002
Yield: 1 cup

2 tbsp butter
1 lg shallot, chopped
1 tbsp chopped fresh rosemary
1/4 cup dry white wine
1/2 cup Brown stock
1/2 cup heavy cream
Salt and pepper to taste

Heat the butter in a medium size, heavy skillet over medium heat. Add the shallot and saute until transparent (about 3-4 minutes). Add the rosemary and wine and cook over high heat until most of the liquid has evaporated (about 3-4 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 chinois (or cheesecloth) if you prefer a smooth sauce. The sauce should be very hot. Serve immediately.