« back to recipes search results
Rosemary Butter Sauce - for fish or chicken
This delicious sauce is worth the little effort involved. In difficulty terms, it's foolproof - but it would be a highlight of any dinner party.
It's designed for fish - which can be simply poached, fried in butter or grilled; but is equally good with chicken, if the fish sauce base is replaced with its chicken equivalent.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - learn how to make top-class dishes from beginners upwards.
A bunch - say 8 long sprigs - of Fresh Rosemary, the leaves only (stalks discarded)
1 level teaspoon (3ml) Black Peppercorns, crushed
90g/3 oz Garlic, peeled & chopped
750g/24 oz Butter
450g/1 Ib Shallots, peeled & chopped
450ml/17 fl oz Dry White Wine
350ml/ 12 fl oz White Wine Vinegar
300ml/10 fl oz Fish/Chicken Stock, mixed with a rounded teaspoon (5ml) of Cornflour
300ml/10 fl oz Double Cream
a few extra small Rosemary sprigs for decoration.
1. Melt a little of the butter over a low heat, and add the rosemary leaves, crushed peppercorns and the chopped garlic - and 'sweat' for a minute.
2. Add the shallots, then the white wine and white wine vinegar, and reduce by boiling until the sauce coats the back of a spoon.
3. Add the fish/chicken stock (already mixed with its cornflour) and simmer for a further five minutes.
4. Add the double cream, then the butter - a little at a time - mixing it well in.
5. Pass the sauce through a sieve, and check the thickness - it should be of good pouring consistency.
6. If it's a little thick, let it down with a little milk, if to thin, simmer for a few minutes to reduce it.
When serving, decorate the dishes with a small sprig of fresh rosemary.