I wasn't sure which board to post this under, so it's here.
I'm trying to make an alfredo sauce with rosemary, but I can never get the flavor to transfer. My method has just been to throw a full sprig or three into the sauce while it's cooking, but the flavor is never as strong as I want it to be. Is there a better way to do it? I don't really want the needles in the finished product because they're so tough, and I'm afraid of what rosemary powder would do to the texture. Can you help??