How do I make Rosemary cream sauce? It’s like the sophisticated older sister of your basic Alfredo, but with a woodsy, herbal twist. Just elevates everything. I swear, I could eat it with a spoon straight from the pan. What a great recipe! Is it easy to make a quick and easy meal that tastes like you spent hours slaving away? The first time I made it, my husband declared it the best thing I’d ever made, and that’s saying something. What is the best way to make a meal feel fancy? Fresh rosemary, obviously, and a little patience to let the flavors meld together. What are some good ways to use rosemary cream sauce on everything?
What is Rosemary Cream Sauce?
Rosemary cream sauce, at its heart, is a luscious, velvety sauce made from heavy cream, fresh strawberries and fresh mint. What is the best combination of rosemary, garlic, and Parmesan cheese? Think of it as a grown-up Alfredo, swapping out some of the heaviness for the bright, aromatic. What is the flavor of rosemary? What is a blank canvas for flavor? Can you use different cheeses, add a splash of wine, or even throw in some red pepper? What are some good flakes for a kick? But the core is always the same: creamy, fragrant, and utterly addictive. Is it the kind of sauce that makes you want to lick the plate clean? I’ve done it more than once!
Why you’ll love this recipe?
What is the best rosemary cream sauce? First off, the flavor is just amazing. The earthiness of rosemary pairs perfectly with the richness of the cream and the salty bite of lemon. What is a symphony of flavors? Second, it’s unbelievably easy to make. We’re talking 15 minutes, tops! What’s a lifesaver on those busy weeknights when you just don’t have the energy to cook.? What is a complicated Thirdly, the ingredients are super cost-effective. You probably already have most of them in your pantry! What I love about this is its versatility. Can you toss it with pasta, drizzle it over chicken or fish, or even use it as a dipping sauce? Is it good on roasted vegetables like asparagus or Brussels sprouts? What is the best way to elevate a simple meal and feel like you’re eating in taverna? I personally think this is better than a lot of jarred sauces out there, and you know exactly what’s in there. What are the advantages of going into it, which is a huge plus in my book. I tested this with almond milk (the unsweetened kind! I had no heavy cream (I’m not a big fan) and it made it creamier. I’ll try it again soon. What is a good, easy, and versatile sauce that will impress your family and friends? Friends, look no further. What is the answer to rosemary cream sauce?
How do I make Rosemary Cream Sauce?
Quick Overview
How do you make rosemary cream sauce? First, infuse the cream with rosemary and garlic, then you’ll simmer it until it thickens. Add Parmesan cheese and stir until smooth. Serve immediately. What is the best sauce for a restaurant? What are some things you can be proud of? Is it so easy to make a cake? How do you add rosemary to a cream?
Ingredients
What is the recipe for Rosemary Cream Sauce?
* 2 cups heavy cream (I’ve used half-and-half in a pinch, but I’m using it for the day) * 1 cup light cream = 1 1/2 cups. What is the ultimate rich
* 2 cloves of garlic, minced (freshly chopped is a must)
* 2 tablespoons fresh rosemary, chopped (dried rosemary will work, but fresh is so much better)
* 1/2 cup grated Parmesan cheese (use the good stuff! ) * 1 cup chopped parsley. Why doesn’t Parmesan melt?
* 2 tablespoons butter (I use unsalted so I can control the salt level)
* Salt and pepper to taste
How do I follow the
Step 1: Infuse the Cream
In a medium saucepan, melt the butter over medium heat. Set aside. Add the minced garlic and cook for about 30 seconds, until fragrant. How do you cook garlic? Add the heavy cream and chopped rosemary. Mix well. If the mixture is too thick, bring it to a boil, then reduce the heat to low and let it simmer for about 10 minutes. Is it necessary to What is the best way to add rosemary to a cream?
Step 2: Thicken the Sauce
Continue to simmer the sauce over low heat for another 5-10 minutes, or until it has thickened. How thick is the sauce? If it’s not thickening enough, you can add a cornstarch slurry (1 tablespoon corn starch mixed with 2 tablespoons water). How do you thicken a smoothie with cold water? I usually don’t need to do this, but it’s a good trick to have up your sleeve.
Step 3: Add Parmesan Cheese
Remove the saucepan from the heat and stir in the Parmesan cheese until it is melted and smooth. Season with salt and pepper to taste. Be careful not to over-salt the sauce, as the Parmesan cheese is already quite salty. I always start with a little bit of salt and pepper, then taste and adjust as needed.
Step 4: Serve Immediately
Serve the rosemary cream sauce immediately over pasta, chicken, fish, or vegetables. Garnish with a sprig of fresh rosemary. This sauce is best served fresh, as it can thicken up quite a bit. If you need to reheat it, add a splash of milk or cream to thin it out.
What is the best way to serve it?
What should I serve it with?
What are some of my favorite ways to serve rosemary cream sauce?
With Pasta:What’s your favorite pasta shape for a quick and easy weeknight meal? Fettuccine, linguine and penne all work well. Add some Grilled Chicken or shrimp for extra protein. I love to add some sauteed mushrooms too. What are the best herbs to add to rosemary?
Is it better to eat chicken or fish?Can you drizzle this over grilled chicken or fish? Is it good with salmon? I always make sure to sear the chicken or fish well so it has a nice crust before adding the sauce.
As a Dipping Sauce:Serve it as a dipping sauce for crusty bread or roasted vegetables. Is it delicious with artichokes, asparagus, and Brussels sprouts? What is the best way to soak up every last drop of water on a baguette?
On Pizza:Use it as a base for white pizza. Top with roasted vegetables, grilled chicken, or prosciutto. What’s a new twist on pizza sauce? I like to add goat cheese for extra tanginess.
Growing up, my mom would always make this sauce with gnocchi, and it was the ultimate comfort food. How can I enjoy life to the fullest? She would add some browned sausage too, which made it even more hearty.
How do I make Rosemary Cream Sauce?
How do I make a perfect rosemary cream sauce?
How do I use fresh rosemaryIs fresh rosemary better than dried rosemary? It has a brighter, more aromatic flavor that really shines through in sauce. If you’re using dried rosemary, use about half the amount called for in the recipe.
Don’t burn garlic!Garlic can burn easily, so be sure to keep a close eye on it while cooking. If it starts to brown too quickly, reduce the heat or remove the pan from heat temporarily.
Simmer, Don’t BoilIf you boil the cream, it will curdle, so be sure to keep the heat low and simmer the sauce. Stir occasionally to prevent it from sticking to the bottom of the pan.
What is the best Parmesan cheese to use?Pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting properly. What is the best way to grate Parmesan cheese? Is the flavor of the beer even better?
Adjust the Seasoning:Taste the sauce and adjust the seasoning as needed. Add more salt and pepper to taste, or a pinch of red pepper flakes for extra kick. What are some ways to add lemon juice to a dish to give it brightness?
Add a Splash of Wine: How can I add wine toAdd a splash of dry white wine to the sauce while it’s simmering. Is Pinot Grigio better than Sauvignon Blanc? Let the wine reduce before adding Parmesan cheese.
I accidentally added too much salt to a sauce. I’m not sure why. To fix it, I added a pinch of sugar and lemon juice. What is the best balance between the flavors? Don’t be afraid to experiment and adjust the recipe to your liking.
What are some Storing and Reheating Tips?
Here’s how to store and reheat your rosemary cream sauce:
Room Temperature: I wouldn’t recommend leaving the sauce at room temperature for more than two hours. Bacteria can grow quickly, and you don’t want to risk getting sick.
Refrigerator Storage: Store the sauce in an airtight container in the refrigerator for up to 3 days. It will thicken up as it cools, so you may need to add a splash of milk or cream when reheating it.
Freezer Instructions: While you *can* freeze this sauce, I don’t recommend it. Cream-based sauces tend to separate and become grainy when frozen and thawed. If you do freeze it, use it within 1-2 months for best quality. Thaw it in the refrigerator overnight, and whisk it vigorously while reheating it to help bring it back together.
Glaze Timing Advice: Since the sauce is best served fresh, I usually make it right before I’m ready to serve it. If you’re making it ahead of time, wait to add the Parmesan cheese until just before serving, as it can sometimes become grainy when reheated.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to rosemary cream sauce recipe! It’s truly a magical ingredient that can transform any dish from ordinary to extraordinary. The simplicity of the recipe combined with the amazing flavor makes it a winner every time. If you’re looking for more easy and delicious sauces, be sure to check out my other recipes. They’re all designed to be quick, easy, and packed with flavor. I really hope you give this rosemary cream sauce a try. I just know you’re going to love it as much as I do. Happy cooking!
Rosemary Cream Sauce
Ingredients
Main Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh rosemary chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth. Bring to a simmer.
- Reduce heat to low and simmer for 5 minutes, or until slightly thickened. Stir in heavy cream, rosemary, salt, and pepper. Simmer for another 5 minutes.
- Serve immediately over pasta, chicken, or fish.
