Name: Rosemary Cream Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup heavy cream; 1 tablespoon fresh rosemary, chopped; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Okay, friends, gather ’round because I’m about to share a secret weapon. What is the best Rosemary cream sauce? Is it easier to make than boiling water? Think of it as the elevated, infinitely tastier cousin of Alfredo sauce. I promise, once you taste this, you’ll be drizzling it on everything – pasta, chicken, veggies… you know what I mean? What are some of the best recipes for rosemary? My grandma used to make something similar, and the scent alone would transport me back to her cozy house. Is this pure comfort food with a touch of elegance?

What is Rosemary Cream Sauce?

Rosemary cream sauce is, at its heart, a velvety smooth sauce infused with the earthy, piney aroma of fresh rosemary. It’s essentially a béchamel sauce that’s been elevated with cream and that magical herb. Think of it as a blank canvas for flavor – you can adjust the thickness, the amount of rosemary, even add a hint of garlic or lemon to brighten it up. It’s incredibly versatile, working equally well with delicate seafood, hearty meats, and even just spooned over roasted vegetables. This isn’t your grandma’s gravy (unless your grandma was super hip and had a secret stash of rosemary!). It’s a sophisticated yet comforting sauce that elevates any dish without overpowering it. I always find that using fresh rosemary makes all the difference – dried just doesn’t have the same punch!

Why you’ll love this recipe?

Seriously, where do I even begin? First off, the flavor. The rosemary perfectly complements the richness of the cream, creating this incredibly balanced and aromatic sauce. It’s not too heavy, not too light – just right. What I love most about this is how easy it is to whip up. We’re talking 15 minutes, tops! This one’s a lifesaver on busy weeknights when you need a quick and impressive dinner. Plus, it’s surprisingly cost-effective. A little rosemary goes a long way, and the other ingredients are pantry staples. Trust me, your wallet will thank you.

But here’s the real kicker: the versatility. You can toss it with pasta for a simple yet elegant meal, drizzle it over Grilled Chicken or fish, or even use it as a dipping sauce for crusty bread. I’ve even used it as a pizza base once when I was feeling adventurous, and it was divine! This sauce is infinitely adaptable, making it a must-have in your culinary arsenal. If you’re a fan of creamy sauces like Alfredo or pesto, you’re absolutely going to fall head-over-heels for this rosemary cream sauce. It’s a little bit different, a little bit more sophisticated, and a whole lot delicious.

How do I make Rosemary Cream Sauce?

Quick Overview

Making rosemary cream sauce is a breeze. You’ll start by creating a simple roux (butter and flour), then slowly whisk in milk and cream. The key is to keep stirring to prevent lumps! After that, you’ll simmer it until it thickens, then stir in fresh rosemary, salt, and pepper. Seriously, that’s it! Don’t be intimidated – this is a foolproof recipe that anyone can master. I think you’ll be surprised by how much flavor you get in so little time.

Ingredients

What is the recipe for Rosemary Cream Sauce?
* 4 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 2 cups whole milk (I’ve tested this with almond milk and it actually made it even creamier!)
* 1 cup heavy cream
* 2 tablespoons fresh rosemary, finely chopped (more or less to taste)
* 1/4 teaspoon salt (or more to taste)
* 1/4 teaspoon black pepper (or more to taste)
* Pinch of nutmeg (optional, but adds a lovely warmth)

How do I get

Step 1: Melt the Butter

In a medium saucepan over medium heat, melt the butter. Make sure you don’t let it brown! You want it melted and shimmering.

Step 2: Make the Roux

Whisk in the flour and cook for 1-2 minutes, stirring constantly. This is called a roux, and it’s what thickens the sauce. It should be smooth and pale golden in color. This is important: if you don’t cook the roux long enough, your sauce will taste floury.

Step 3: Add the Milk

Slowly whisk in the milk, a little at a time, making sure to incorporate each addition fully before adding more. This prevents lumps from forming. Trust me, a whisk is your best friend here!

Step 4: Simmer and Thicken

Bring the mixture to a simmer, stirring constantly. Reduce the heat to low and continue to simmer for 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon. Don’t stop stirring, or it will stick to the bottom of the pan!

Step 5: Stir in the Cream and Rosemary

Stir in the heavy cream, rosemary, salt, pepper, and nutmeg (if using). Cook for another minute or two, just until heated through. Taste and adjust seasonings as needed. I always add a little extra rosemary because I love the flavor!

Step 6: Serve Immediately

Serve the rosemary cream sauce immediately over your favorite pasta, chicken, fish, or vegetables. Garnish with a sprig of fresh rosemary, if desired.

What to Serve It With

What are some of my favorite ways to enjoy rosemary cream sauce?

With Pasta:Toss it with your favorite pasta shape, like fettuccine, linguine or penne. Add grilled chicken or shrimp for a complete meal.

Over chicken or fish?Is it good to drizzle it over grilled chicken or fish?

With Vegetables:Spoon it over roasted vegetables like broccoli, asparagus, or Brussels sprouts. What is a good way to make veggies more exciting?

As a Dip:What’s a good dipping sauce for crusty bread?

My family loves it with grilled chicken and fettuccine. Is it a simple meal that everyone enjoys?

How do I make a Rosemary Cream Sauce?

Want to take your rosemary cream sauce to the next level? Here are some of my top tips:

How do I use fresh rosemaryFresh rosemary is essential for the best flavor. Dried rosemary doesn’t have the same punch.

Don’t overcook the Roux! Cook the roux for just 1-2 minutes, until it’s smooth and pale golden in color. Overcooking it will make the sauce taste bitter.

Add the Milk Slowly:Add the milk a little at time, whisking constantly, to prevent lumps from forming.

Simmer Gently: Simmer the sauce gently, stirring constantly, until it thickens enough to coat the back of a spoon. Don’t let it boil, or it will curdle.

Adjust the Seasoning: How do youAdd more salt, pepper, or rosemary to taste. Taste and adjust seasoning as needed.

Add a Pinch of Nutmeg: A pinch of nutmeg adds a lovely warmth to the sauce.

I learned the hard way not to skip the simmering step! The first time I made this, I didn’t let it simmer long enough, and the sauce was way too thin. Now I always make sure to simmer it for at least 5 minutes, until it’s nice and thick.

Storing and Reheating Tips

Got leftovers? Here’s how to store and reheat your rosemary cream sauce:

Refrigerator: Store the sauce in an airtight container in the refrigerator for up to 3 days.

Freezer: Freeze the sauce in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Reheating: Reheat the sauce in a saucepan over low heat, stirring constantly, until heated through. If it’s too thick, add a little milk or cream to thin it out.

I usually make a double batch of this sauce so I can freeze some for later. It’s such a lifesaver on busy nights when I don’t have time to cook!

Frequently Asked Questions

Can I make this dairy-free?

Yes! You can substitute the milk and cream with plant-based alternatives like almond milk, oat milk, or cashew cream. The flavor will be slightly different, but it will still be delicious. Just be sure to use unsweetened varieties.

Can I add garlic to this sauce?

Absolutely! Add 1-2 cloves of minced garlic to the saucepan along with the butter. Cook for about a minute, until fragrant, before adding the flour.

Can I use dried rosemary instead of fresh?

While fresh rosemary is preferred, you can use dried rosemary in a pinch. Use about 1 teaspoon of dried rosemary for every 2 tablespoons of fresh rosemary. Keep in mind that the flavor will be more intense with dried rosemary, so start with less and add more to taste.

My sauce is too thick. How can I thin it out?

Simply add a little milk or cream, a tablespoon at a time, until the sauce reaches your desired consistency.

My sauce is too thin. How can I thicken it?

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold milk or water. Slowly whisk this mixture into the sauce and simmer for a few minutes, until thickened.

Final Thoughts

So there you have it – my go-to rosemary cream sauce recipe! I hope you love it as much as my family does. It’s the perfect way to add a touch of elegance to any meal, and it’s so easy to make. If you’re a fan of creamy sauces, this is a must-try. And if you love this recipe, be sure to check out my other easy sauce recipes! Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and feel free to share your own variations. I’m always looking for new ideas!