Rosemary Cream Sauce

Rosemary cream sauce is a richly smooth herb sauce made in one pot in just 15 minutes. Perfect for pairing with chicken, fish, and fresh vegetables to add a bit of creamy decadence to your meal.

Why this recipe works

You typically think of rosemary as a flavorful dried herb you add to roasted potatoes, marinades, seasoning rubs, and even the occasional cocktail garnish. However, this rosemary cream sauce takes the cake as one of the best ways to use up the bounty of fresh rosemary in your garden.

It pairs well with a variety of different dishes from meats like roasted chicken, beef, and salmon to fresh vegetables and pasta plus it’s quick enough to throw together with 7 ingredients and 15 minutes of your time.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CORNSTARCH – This is what helps thicken the sauce.

CHEESE – I always recommend finely grating your parmesan straight from the block instead of using the pre-grated variety as those contain cellulose, an anti-caking agent that prevents the cheese from melting as well. However, finely grated parmesan cheese from the store will do the trick just fine in a pinch.

How to Make Rosemary Cream Sauce

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Melt butter in a saucepan over medium heat. Add garlic and rosemary and saute for 1-2 minutes or until fragrant.
2. Add heavy cream and bring to a gentle boil over medium heat, whisking constantly.
3. Whisk in parmesan cheese and garlic salt.
4. Reduce heat to low. Add cornstarch and whisk over low heat until thickened.

Frequently Asked Questions & Expert Tips

Store rosemary cream sauce in an air-tight jar or container in the refrigerator for 3-4 days. Reheat in a saucepan over medium-low heat stirring often.

Yes, absolutely. You can prepare the rosemary cream sauce a day in advance to save you some time in the kitchen. Store it with a sealed lid in the refrigerator and reheat it over medium-low heat, stirring often. Add a splash of heavy cream or water to loosen it back up if needed when reheating.

Yes, you can freeze this sauce. However, do note that sometimes cream-based sauces can split when frozen. It should reheat nicely though provided that you thaw it in the refrigerator overnight and reheat it slowly in a saucepan. If freezing, be sure to leave adequate space at the top of the jar or container for the sauce to expand.

Serving Suggestions

Rosemary cream sauce is excellent over fish, fresh vegetables, rice, or pasta. It can also be served over other meats like chicken and steak. Enjoy!

More Homemade Sauce Recipes

• Pizza Sauce
• Caramel Sauce
• Bolognese Sauce
• Alabama White Sauce
• Homemade Enchilada Sauce
• Vodka Sauce

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