Rosemary Cream Sauce
Rosemary Cream Sauce is a rich, velvety blend of fresh rosemary, butter, garlic, and cream, creating a fragrant and savory harmony. Its smooth texture and aromatic depth highlight the essence of rosemary, offering a luxurious balance of herbs and creamy indulgence in every spoonful.
Equipment
- Medium saucepan
- Whisk or silicone spatula
- Measuring spoons & cups
- Knife & cutting board (for chopping rosemary, garlic)
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried)
- 1 cup heavy cream
- ½ cup chicken or vegetable broth optional, for thinning
- ¼ cup grated Parmesan cheese optional, for extra richness
- Salt and freshly ground black pepper to taste
- A squeeze of lemon juice optional, for brightness
Instructions
- In a medium saucepan over medium heat, melt butter with olive oil. Add the minced garlic and chopped rosemary. Stir gently for about 1 minute until the garlic becomes fragrant.
- Slowly pour in the heavy cream. Let the mixture heat gently without boiling, allowing the cream to thicken slightly and absorb the rosemary’s earthy aroma.
- If the sauce feels too thick, whisk in a bit of chicken or vegetable broth until it reaches your desired consistency.
- Stir in the grated Parmesan cheese (if using) until melted and smooth. The cheese adds a touch of umami and a velvety finish—season with salt and freshly ground black pepper to taste.
- Finish with a squeeze of lemon juice for a hint of freshness that balances the creaminess. Serve this sauce with your favorite dish.