Rosemary Sauce

Serves: 6
Total Calories: 2


4 large shallots, minced
2 tablespoons polyunsaturated oil
1 teaspoon freshly ground green peppercorn
1 tablespoon chopped fresh rosemary
3/4 cup dry red wine
4 ounces hot water
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Sauté the shallots, peppercorns and rosemary in the oil until the shallots are translucent. Add the wine, bring to a boil and reduce to one-half. Serve over roasted lamb.

Nutritional Facts:

Serves: 6
Total Calories: 2
Calories from Fat: 0

This Rosemary Sauce recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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