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. Source: EatingWell Magazine, Spring 2003

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • 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 Facts

25 calories; 1 g total fat; 0.6 g saturated fat; 3 mg cholesterol; 81 mg sodium. 76 mg potassium; 3.9 g carbohydrates; 0.1 g fiber; 3 g sugar; 0.3 g protein; 129 IU vitamin a iu; 16 mg vitamin c; 10 mcg folate; 6 mg calcium; 4 mg magnesium;