Wednesday, April 11, 2012

chef #55: hannah's lemon rosemary cream sauce

i mentioned a couple of weeks that i attended the wedding of an old co-worker of mine, amy. it was a morning wedding and then lunch was served with some of the most delicious grilled chicken and sauce i've ever had. i quickly emailed the management at carrigan farms to see if they would be willing to share their recipe with me. it never hurts to ask, right? i received a response from one of the owners who told me that she doesn't really use measurements but she gave me the list of ingredients to work with.

i know that many people consider it the mark of a good chef to never cook with measurements, but i'm not quite there yet! i like the comfort and structure that an actual recipe provides. therefore, i'm nervous to walk into the kitchen and just start throwing stuff into a bowl. i was determined to re-create this sauce, so after browsing lots of similar recipes online i took the ingredients from carrigan farms and created my own version.


HANNAH'S LEMON ROSEMARY CREAM SAUCE (makes enough for 4 chicken breasts)
3 T butter
2 T flour
1.5-2 T lemon juice
3/4 c white wine
salt & pepper to taste
pinch of cayenne pepper
4 T fresh rosemary
1 c heavy cream

melt butter in a pot over medium-low heat. add flour and stir to make a roux. allow to cook for 2 minutes, stirring frequently. add all ingredients except cream and allow to cook for a few minutes on medium heat. add cream a bit at a time and continue stirring. add more salt & pepper if necessary. heat through and serve over grilled chicken or fish.

*note: i felt that mine was a bit too lemon-y at first. start with 1.5 T of lemon juice and add more if you want. i also found that i added a lot more pepper than i did salt.

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