Citrus-Rosemary Sauce

Spring 2003, The EatingWell Diabetes Cookbook (2005)

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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.

Citrus-Rosemary Sauce

Makes: About 1/2 cup

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Total Time:


  • 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


  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.


Per tablespoon: 25 calories; 1 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 4 g carbohydrates; 0 g protein; 0 g fiber; 80 mg sodium; 73 mg potassium.

Nutrition Bonus: Vitamin C (26% daily value).

Exchanges: Per tablespoon: free food

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