How to cook lemon rosemary sauce

Small sauce pan and olive oil

Coat bottom of pan with olive oil

Prepare medium shallot

See size in palm

Dice shallot pretty fine

Allow pan to heat on med to low heat. When shallots hit pan, sizzle sound should be heard. Immediately turn heat to low.

Size of lemon

Zest lemon and cut into two halves to juice

Lemon zested. And size of rosemary sprig.

Chopped rosemary.

Juice lemon into sauce pot.

Add zest and rosemary.

Give a stir and add 3 counts of chix broth.

Bring sauce back to simmer. Sauce needs to coagulate.

Sauce will become more and more lemony brown color. After about 5 min

Sauce should thicken. About 10min

Finished! Sauce should be able to sit in spoon.