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Rosemary Sauce

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“This recipe is posted by request”
READY IN:
35mins
SERVES:
4
YIELD:
5 ounces
UNITS:
US

Ingredients Nutrition

Directions

  1. Reduce white wine to approximately 4 to 5 ounces by simmering.
  2. Add shallots and rosemary, and continue simmering, stirring occasionally.
  3. When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces.
  4. Whisk in Dijon mustard.
  5. Serve immediately.

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