Total:
35 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.

Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.

IDEAS YOU'LL LOVE

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Salmon with Lemon, Capers, and Rosemary

Recipe courtesy of Giada De Laurentiis

Rosemary-Infused Vinegar

Recipe courtesy of Don Phillips

Rosemary and Pepper Crackers

Recipe courtesy of Valerie Bertinelli

Potted Chicken Breasts with Lemon and Rosemary

Recipe courtesy of Rachael Ray

Grilled Steak with Rosemary and Garlic

Recipe courtesy of Anne Burrell

Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes

Recipe courtesy of Sunny Anderson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking