Citrus-Rosemary Sauce

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
  • ¼ 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 ½ 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; 1.0 g fat(1.0 g sat); 0.0 g fiber; 4.0 g carbohydrates; 0.0 g protein; 10.0 mcg folate; 3 mg cholesterol; 3.0 g sugars; 129.0 IU vitamin A; 16.0 mg vitamin C; 6.0 mg calcium; 0.0 mg iron; 81 mg sodium; 76.0 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: Per tablespoon: free food

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