How to cook the most delicious marinades and sauces with rosemary at home with your own hands

Lamb with rosemary

Rosemary is without a doubt one of the most aromatic culinary herbs. It is used and appreciated on different continents for its expressive fragrant smell, which adds special notes to any dish. And often it is added to various sauces and marinades for meat, fish and more.

Marinades with rosemary

A rosemary marinade recipe for meat is always simple and quick. The spice itself has an intense taste and aroma, so no vinegar is required. It is worth considering that the grams indicated below are determined for 1.5 kg of fresh meat.

For beef skewers

Rosemary marinade for grilled beef is the optimal solution for barbecue. Meat with rosemary is tender and aromatic, and the taste is significantly different from the traditional marinade with vinegar.


  • rosemary (fresh) – 3 sprigs;
  • onions – 3 pcs.;
  • lemon – 0.5 pcs.;
  • salt;
  • ground black pepper.


  1. Chop the fresh spice into smaller pieces.
  2. Squeeze the juice from half a lemon.
  3. Grind the onion (in a blender or on a fine grater). Squeeze out the juice and discard the pulp.
  4. Sprinkle the meat with salt and pepper to taste. Season with chopped rosemary leaves.
  5. Pour in juice mixture. To stir thoroughly.
  6. Cover with a lid and place in a cool place.

Beef with rosemary according to this recipe should be marinated for only 1-2 hours. It’s much faster than most other marinades – the onion and lemon juices do the trick.

For lamb

Leg of lamb with rosemary

Grilled lamb marinated in rosemary becomes even more flavorful. This meat marinade does not interrupt the lamb’s own taste, but only complements it.


  • rosemary (fresh or dried) – 1 tsp;
  • lemon juice – 100 ml;
  • olive oil – 100 ml;
  • sunflower oil – 100 ml;
  • garlic – 2 cloves;
  • thyme (dried) – 0.5 tsp.

How to make the marinade:

  1. Press the garlic through a press.
  2. If the rosemary is fresh, chop it into powder.
  3. Mix all ingredients in a large bowl.
  4. Place portioned pieces of lamb there and mix well.
  5. Place in the refrigerator.

Lamb is usually marinated for a long time, so the meat should “infuse” for at least 6 hours. Ideally, it should be left in the refrigerator overnight so that you get a delicious kebab in the morning.

For pork in the oven

Rosemary marinade for pork

Rosemary marinade for roasting pork is a recipe that perfectly complements baked meat. The spice goes especially well with the neck, but also goes well with other parts of the pork.


  • rosemary (fresh) – 2 sprigs;
  • onions – 1 pc.;
  • sunflower oil – 80 ml;
  • French mustard – 3 tbsp. l.;
  • garlic – 5 cloves;
  • seasoning for meat (with salt) – 3 tbsp. l.

How to prepare the marinade:

  1. Make shallow cuts in the meat. Chop the garlic into slices and stick into these cuts.
  2. Finely chop the rosemary.
  3. Mix it with oil, mustard and seasoning.
  4. Rub the mixture over the meat.
  5. Cut the onion into rings and wrap in foil along with the pork.
  6. Place in the refrigerator.

Pork with rosemary should marinate for at least 3 hours so that the spices have time to release their aromas. But for an ideal result, it is better to leave the piece in the refrigerator overnight.

For roasting chicken

Chicken with rosemary

Marinade for chicken with rosemary and garlic is a good way to transform the usual taste of poultry. The chicken in the marinade turns out moderately spicy and very tender. As for aromatic herbs, this marinade is prepared with rosemary and thyme, because the spices complement each other perfectly.


  • rosemary (fresh) – 3 sprigs;
  • olive oil – 100 ml;
  • lemon – 1 pc.;
  • dried garlic – 0.5 tsp;
  • thyme (fresh) – 2 sprigs;
  • salt;
  • ground black pepper.


  1. Grind the spice sprigs almost into dust.
  2. Squeeze juice from lemon. If desired, you can also add finely grated zest to the marinade – this goes well with chicken.
  3. Mix all 7 ingredients.
  4. Rub the chicken with the marinade and place in a plastic bag (or just in a container).
  5. Close tightly and place in a cool place.

Chicken quickly absorbs the aromas and flavors of spices, so 40 minutes of processing is enough to marinate the meat. But for best results, it is better to leave it for at least 3 hours.

Rosemary marinade for fish

Fish with rosemary

Fragrant fish marinated with rosemary is a recipe that is often called Mediterranean. The key ingredients of the marinade are allspice and fresh lemon. They complement the taste of any fish – both sea and river.


  • rosemary (fresh or dried) – 3 tbsp. l.;
  • lemon – 2 pcs.;
  • olive oil – 100 ml;
  • garlic – 4 cloves;
  • salt;
  • ground pepper (black or red).

Step by step recipe:

  1. Chop the herbs and garlic cloves.
  2. Combine with salt in a mortar and grind until smooth.
  3. Squeeze juice from lemons.
  4. Combine all 6 ingredients. To stir thoroughly.
  5. Coat fish (whole or cut into portions) with marinade on all sides.
  6. Place in a plastic container. Cover tightly with a lid.

Like chicken, fish is marinated quickly. 1 hour is enough for it to be completely saturated with the flavors of the spices. And it is best to cook it on a grill or a regular frying pan.

Sauces with rosemary

Sauces with rosemary

Not only marinating mixtures, but also various sauces are prepared from the fragrant spice. It goes well with tomatoes, cream and various berries. The sauces obtained from these recipes are perfect for meat dishes, as well as fish and seafood.

Creamy rosemary sauce

Creamy rosemary sauce

This rosemary sauce for fried chicken is a classic creamy sauce from French cuisine. There, Parmesan cheese, grated on a fine grater, is often added to the creamy sauce. This ingredient is optional and is not included in the recipe, but you can add it if you wish – it will turn out even tastier.


  • rosemary (fresh) – 2 sprigs;
  • onions (preferably shallots) – 0.5 pcs.;
  • cream (not less than 15% fat) – 100 ml;
  • dry white wine – 100 ml;
  • butter – 50 g;
  • chicken broth – 100 ml;
  • lemon juice – 1 tsp;
  • salt


  1. Melt the butter in a saucepan.
  2. Finely chop the onion. Add to the oil and simmer for 3-4 minutes (until transparent).
  3. Add all ingredients to the saucepan except herbs and salt.
  4. Simmer for about 10 minutes (the volume of liquid should be reduced by about half).
  5. Finely chop the grass. Add to the saucepan along with the salt.
  6. Mix. Simmer for another 3 minutes and turn off.

A similar sauce for chicken turns out to be moderately thick and very tender due to the presence of cream. Chicken with rosemary comes out spicy at the same time. The sauce is equally good for chicken legs and white meat (fillet).

Rosemary and garlic sauce

Garlic rosemary sauce

Garlic-rosemary sauce is well suited as an addition to a ready-made meat dish, and also as a dressing for salads and pasta. The moderate combination of buttery smoothness and mild heat is the reason why rosemary garlic sauce is so popular.


  • rosemary (fresh) – 3 sprigs;
  • garlic – 2 cloves;
  • butter – 20 g;
  • white wine (semi-sweet) – 2 tbsp. l.;
  • olive oil – 3 tbsp. l.;
  • nutmeg – 1 pinch;
  • salt;
  • ground black pepper.

How to make the sauce:

  1. Chop the garlic and rosemary fairly coarsely.
  2. Fry in olive oil for 1 minute. The fire should be medium.
  3. Add butter and nutmeg to the pan.
  4. As soon as the butter melts, increase the heat to high and fry for another 3 minutes.
  5. Pour in the wine, add salt and pepper. Mix.
  6. Reduce heat back to medium and simmer for another 2 minutes.

When the sauce has cooled a little, you should strain it. Pieces of garlic and fragrant herbs have given up their aromas and are no longer needed; they can be safely thrown away. It couldn’t be better as a sauce for country-style potatoes.

Pizza sauce

Pizza with rosemary

The recipe for sauce with rosemary and oregano for pizza is as close as possible to the original Italian recipe. Pizza cooked in a simple oven with this sauce will resemble products from a good restaurant.


  • rosemary (dried) – 0.5 tsp;
  • tomatoes in their own juice – 250 g;
  • garlic – 5 cloves;
  • olive oil – 40 ml;
  • coriander (grains) – 0.5 tsp;
  • thyme (fresh) – 1 sprig;
  • sugar – 1 tbsp. L.;
  • oregano – 1 pinch;
  • basil – 1 pinch;
  • salt

How to prepare the sauce:

  1. Coarsely chop the garlic.
  2. Add garlic, rosemary and thyme to the saucepan. There is no need to chop the thyme sprig – let it remain whole.
  3. Pour oil over the spices. Warm up a little and remove from heat.
  4. Grind the tomatoes through a regular sieve. Get rid of the skins.
  5. Return the saucepan to the heat. Simmer until the garlic is lightly browned.
  6. Add tomatoes, oregano and basil. Stir and simmer for 2 minutes.
  7. Add sugar and mix again.
  8. As soon as the sugar melts, turn off the heat.
  9. Strain the sauce to remove the coriander seeds and garlic pieces. The thyme sprig, of course, also needs to be removed.

To prevent the pizza base from being “damaged,” it is advisable to first cool the sauce and only then spread it on the dough.

Raspberry-rosemary sauce

Raspberry-rosemary sauce

Raspberry sauce with rosemary for meat is prepared from fresh (or frozen) berries. Jam is not suitable for raspberry sauce – the taste will be completely different.


  • rosemary (fresh) – 2 sprigs;
  • raspberries – 200 g;
  • soy sauce – 1 tbsp. l.;
  • apple cider vinegar – 0.5 tsp;
  • sugar – 1 tbsp. L.;
  • ground red pepper – 0.25 tsp;
  • salt;
  • ground black pepper.


  1. Cover the raspberries with sugar. Leave for 10-15 minutes.
  2. Place the berries on low heat. Heat for 5-6 minutes (until the raspberries are soft).
  3. Grind through a sieve, discarding the grains.
  4. Add salt, both peppers and soy sauce. Mix thoroughly.
  5. Return the mixture to low heat and cook again for 5-6 minutes.
  6. Finely chop the fragrant herb.
  7. Add it along with apple cider vinegar to the rest of the ingredients.
  8. Boil for 1 minute and turn off the heat.

Apple cider vinegar can be replaced with balsamic, then the taste will be even brighter and richer.

Orange rosemary sauce

Orange rosemary sauce

Now there is another option to prepare a sauce for meat based on aromatic spices. Despite the impressive composition, the recipe for orange-rosemary sauce is quite simple, even a novice cook can do it.


  • rosemary (fresh) – 1 sprig;
  • orange – 2 pcs.;
  • onions (small) – 1 pc.;
  • garlic – 1 clove;
  • lemon juice – 1 tbsp. l.;
  • soy sauce – 1 tbsp. l.;
  • rice flour – 1 tbsp. l.;
  • olive oil – 1 tbsp. l.;
  • cumin – 1 pinch.

Step by step recipe:

  1. Finely chop the onion. Crush the garlic with a press.
  2. Heat olive oil in a saucepan.
  3. Place chopped onion and garlic in oil. Fry until soft.
  4. Pour in soy sauce and lemon juice. Add a pinch of cumin.
  5. Fry over low heat for 1 minute.
  6. Finely chop the rosemary. Add to the saucepan along with the flour and fry for another 1 minute.
  7. Squeeze the juice from the oranges there. Stir.
  8. Keep the sauce on the fire until it thickens.

If the sauce turns out to be too thick, you can add a little water. The taste will not be affected by this, the main thing is to mix thoroughly.

But due to its density, it can be used as a dip sauce and served with French fries, for example.

Tomato rosemary sauce

Tomato sauce with rosemary

A simple tomato sauce with rosemary is a great addition to meat and fish dishes. You can make it from tomato paste, but it will be much tastier if you use tomatoes in their own juice.


  • rosemary (fresh) – 2 sprigs;
  • tomatoes in their own juice – 800 g;
  • garlic – 4 cloves;
  • olive oil – 1 tbsp. l.;
  • paprika – 1 tbsp. L.;
  • salt;
  • ground black pepper.

How to do:

  1. Chop the herbs and garlic finely.
  2. Place in a saucepan. Add tomatoes with juice, salt and pepper.
  3. Boil.
  4. Reduce heat and simmer for about 15 minutes (until thickened).
  5. Add paprika and oil.
  6. Stir and cook for 3 minutes.

Lingonberry-rosemary sauce

Lingonberry-rosemary sauce

Lingonberries are the basis for an excellent sauce for frying pork. However, this berry produces a sour, aromatic rosemary sauce, suitable not only for pork, but for any meat in general.


  • rosemary (dried) – 0.5 tsp;
  • lingonberries – 250 g;
  • sugar – 120 g;
  • water – 200 ml;
  • starch – 1 tsp. l.;
  • cinnamon – 1 tsp;
  • ginger – 0.5 tsp.

How to cook:

  1. Place lingonberries in a saucepan. To fill with water.
  2. Place on low heat. Boil for 7 minutes.
  3. Cool.
  4. Mix with sugar. Pass through a blender (or grind in a sieve) until pureed.
  5. Add all 3 spices and stir.
  6. Return the future sauce to the heat.
  7. Dissolve starch in a tablespoon of warm water. Slowly pour into the sauce, stirring continuously.
  8. Turn off the heat immediately. Stir the sauce again.

This rosemary sauce for pork can transform any familiar dish. The sweet and sour taste with spicy notes possessed by lingonberry sauce with rosemary for meat will become a real decoration even for a festive table.

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