Lemon Rosemary Sauce

Louis Petit at Café Prego in Little Rock Arkansas shares a family recipe for a cream based lemon rosemary sauce. It's great on chicken, salmon, veal or pasta.



Heat your sauce pan to get it nice and warm.

Add half a shallot.

Add 1 cup white wine and 1 cup lemon juice.

Stir in 1 cup whipping cream and season with a pinch of salt and pepper.

Bring the sauce to a boil and add half a stick of butter. This will thicken it up.

Once the sauce thickens, spoon it over chicken breasts, veal, salmon or pasta.

As finishing touch from the garden sprinkle a bit of fresh rosemary over the top of the sauce.


Time to prepare: 25 minutes.


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