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
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Nutrition Facts

25 calories; 1 g total fat; 3 mg cholesterol; 81 mg sodium. 3.9 g carbohydrates; 0.3 g protein; Full Nutrition