Citrus-Rosemary Sauce

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From: EatingWell Magazine Spring 2003

Reducing orange juice with shallots and rosemary intensifies its sweetness; finishing it with just a smidgen of butter makes it magically rich. This is an elegant sauce for salmon, halibut or chicken.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup orange juice, (from 2-3 oranges)
  • 2 tablespoons finely chopped shallot, (1 medium)
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons butter
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Preparation

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  1. Combine orange juice, shallot and rosemary in small saucepan; bring to a boil over medium-high heat. Cook, uncovered, until reduced to 1/2 cup, 6 to 8 minutes. Remove from heat. Add butter, vinegar, salt and pepper; stir until the butter has melted. Serve warm.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 25 calories; 1 g fat(1 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 10 mcg folate; 3 mg cholesterol; 3 g sugars; 0 g added sugars; 129 IU vitamin A; 16 mg vitamin C; 6 mg calcium; 0 mg iron; 81 mg sodium; 76 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Per tablespoon: free food

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