Citrus-Rosemary Sauce

From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005)

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 Recipe

Makes: About 1/2 cup

Active Time: 15 minutes

Total Time: 20 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

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

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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Recipe Categories

Health & Diet Considerations: Low carbohydrate; Low cholesterol; Low saturated fat; Heart healthy; Healthy weight; Gluten free; Diabetes appropriate; Low calorie

Ease of Preparation: Easy

Total Time: 30 minutes or less

Servings: 8 or more

Meal/Course: Lunch; Dinner

Season: Spring; Summer; Fall; Winter

Style/Theme: Quick (total 30 min. or less); Vegetarian

Type of Dish: Sauce/Condiment, savory

Ethnic/Regional: Mediterranean

Publication: The EatingWell Diabetes Cookbook (2005); Spring 2003

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