Lemon Rosemary Sauce
Louis Petit at Café Prego in Little Rock Arkansas shares a family recipe for a cream based lemon rosemary sauce. It's great on chicken, salmon, veal or pasta.
Heat your sauce pan to get it nice and warm.
Add half a shallot.
Add 1 cup white wine and 1 cup lemon juice.
Stir in 1 cup whipping cream and season with a pinch of salt and pepper.
Bring the sauce to a boil and add half a stick of butter. This will thicken it up.
Once the sauce thickens, spoon it over chicken breasts, veal, salmon or pasta.
As finishing touch from the garden sprinkle a bit of fresh rosemary over the top of the sauce.
Time to prepare: 25 minutes.