Recipe - Rosemary Sauce

2 tablespoon Butter
1 lg Shallot, Chopped
1 tablespoon Fresh Rosemary, Chopped
One fourth cup Dry White Wine
One half cup Brown Stock (See Stocks)
One half cup Heavy Cream

Rosemary and lamb seem to go together, naturally, whether the herb is
sprinkled on chops while grilling or incorporated in a savory sauce. This
sauce is also delicious with cold roast lamb or any of that butterflied
roast left over from the Sunday barbecue. Inspired by a sauce once served
at New York City's American Harvest Restaurant, this makes a wonderful
addition to a summer menu.

Salt And Freshly Ground Black Pepper

Heat the butter in a mediumsize heavy skillet over medium heat. Add the
shallot and saute until transparent, about 3 to 4 minutes. Add the rosemary
and wine and cook over high heat until most of the liquid has evaporated,
about 3 to 4 minutes. Stir in the stock and continue to cook over high
heat until the liquid is reduced by half. Add the heavy cream, and season,
then boil over medium heat for 3 minutes. Strain through a sieve lined with
cheesecloth if you prefer a smooth sauce; do not if a more textured sauce
is appropriate. The sauce should be very hot. Serve immediately.

Yield: About 1 cup of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams