Recipe: Rosemary Sauce

Rosemary Sauce
From The Complete Book Of Sauces by Sallie Y. Williams
(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. 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.