Ingredients for Rosemary Garlic Sauce
- 2 cloves garlic, minced
- Salt & Freshly Ground Black Pepper
- Olive Oil
- 2 tablespoons fresh rosemary, roughly chopped
- Fresh Lemon Juice
- Chicken Stock
- 4 tablespoons cold butter
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How to Make Rosemary Garlic Sauce
- Mince 2 cloves of garlic.
- After cooking your lamb or pork loin, remove it from the pan and set aside. Add the minced garlic, 2 tablespoons of fresh rosemary (roughly chopped), 2 tablespoons of lemon juice, and 1/2 cup of chicken or lamb stock to the skillet. Deglaze over medium-high heat, stirring constantly and scraping up all those delicious brown bits. Cook for 1-2 minutes.
- Reduce heat to low. Whisk in 4 tablespoons of cold butter, one tablespoon at a time, until the sauce is smooth and emulsified.
- Season to taste with salt and pepper. Pour the sauce generously over your cooked lamb or pork loin and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
14g
Carbs
0g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
North American
Low Protein
Sauces
Condiments Etc
Fruit
American
Dinner Party
Fall
Romantic
Winter
Stove Top
Dietary
Low Sodium
Seasonal
Comfort Food
Low Carb
Low In Something
Citrus
Lemon
Taste Mood
Equipment
Presentation
Served Hot
