Rosemary Brandy Sauce

Sauces & Stuff

Rosemary Brandy Sauce

Brandy strained from Apricot Chutney is used to make this Rosemary-Mustard Sauce. This “strained” ingredient adds a subtle fruity accent that’s to-die-for. But if you forget to reserve the brandy from making the chutney, don’t sweat it. Just use ½ cup brandy straight from the bottle.


18 servings (4½ cups)

Total Time

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Deglaze roasting pan (from Crown Roast of Pork) with 1 cup broth, scraping up any brown bits; degrease broth mixture.

Melt butter in a saucepan over medium-high heat. Add onions and sauté until softened, 3 minutes. Sprinkle in flour, whisking, until very thick, 1 minute.

Whisk in broth mixture, remaining 3 cups broth, brandy, Dijon, rosemary, and cream; bring to boil. Reduce heat to medium and simmer sauce, whisking often, until it coats the back of a spoon, 510 minutes.

Strain sauce through a sieve into a bowl; discard solids and return sauce to saucepan. Stir in coarse-grain mustard and vinegar; season sauce with salt and cayenne.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 78

% Daily Value*

Total Fat 5g 7%

Saturated Fat 3g 15%

Cholesterol 14mg 4%

Sodium 102mg 4%

Carbs 3g 1%

Protein 1g

*Percent Daily Values are based on a 2,000 calorie diet.

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