INGREDIENTS
1/4 cup butter
1/4 cup butter
3 tablespoons minced shallot or green onion
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chicken broth
1 teaspoon lemon juice
2 teaspoons chopped fresh rosemary
salt to taste
METHOD
Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.
Enjoy as a sauce over grilled chicken or salmon.
METHOD
Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.
Enjoy as a sauce over grilled chicken or salmon.
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