Creamy rosemary sauce

This infused sauce follows the 'less is more' principle. The fats (butter and cream) absorb the spice aromas excellently. By 'steeping' the rosemary in the warm fat, the essential oils dissolve and permeate the entire sauce without needing to dodge hard leaves. Parmesan acts as a natural thickener and flavour enhancer.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small frying pan
  • Grater
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1

Melt the butter and toss in the crushed garlic and whole rosemary sprig. Sauté for 1 minute.

Tip: Releasing aromas into fat (infusion) is most effective.
2

Pour in the cream and simmer gently for 5-8 minutes.

Tip: The cream loses water and thickens.
3

Remove the rosemary sprig. Stir in the Parmesan and pepper. Taste before salting.

Tip: Be careful with extra salt due to the saltiness of the Parmesan!

Recipe FAQ

It became too salty from the Parmesan, what should I do?
Add a little more cream or milk and a drop of lemon juice.

Ingredients

  • 1 tbsp butter
  • 1 clove garlic
  • 1 sprig fresh rosemary
  • 200 ml double cream (min. 30%)
  • 1 pinch salt (only at the end!)
  • 1 pinch white pepper
  • 30 g Parmesan cheese (grated)