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.

Patsy Jamieson
Source: EatingWell Magazine, Spring 2003


Recipe Summary

20 mins


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; protein 0.3g 1% DV; carbohydrates 3.9g 1% DV; exchange other carbs 0.5; dietary fiber 0.1g 1% DV; sugars 2.8g; fat 1g 2% DV; saturated fat 0.6g 3% DV; cholesterol 2.5mg 1% DV; vitamin a iu 129.2IU 3% DV; vitamin c 15.8mg 26% DV; folate 10.5mcg 3% DV; calcium 5.7mg 1% DV; iron 0.1mg 1% DV; magnesium 4.3mg 2% DV; potassium 76.2mg 2% DV; sodium 81mg 3% DV; thiaminmg 3% DV.