Rosemary Sauce Recipe

Name: Rosemary Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 shallots; 1 garlic bulb, separated; 1/3 cup olive oil, divided; 1/2 teaspoon sea salt, divided; 1/2 teaspoon freshly ground pepper, divided; 2 tablespoons tamari*; 2 teaspoons Dijon mustard; 1 tablespoon chopped fresh rosemary; 1 teaspoon sherry vinegar; 1/2 cup white wine

Servings: persons

6 shallots
1 garlic bulb, separated
1/3 cup olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons tamari*
2 teaspoons Dijon mustard
1 tablespoon chopped fresh rosemary
1 teaspoon sherry vinegar
1/2 cup white wine

1
Place shallots and garlic on a piece of aluminum foil; drizzle with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Fold foil to seal.
2
Bake at 400u00b0 for 40 minutes or until garlic is very soft; cool. Squeeze pulp from garlic and shallots into a blender or food processor. Add tamari and next 4 ingredients; process until smooth, stopping once to scrape down sides. With blender running, add remaining oil in a slow, steady stream; process until smooth. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
3
*Soy sauce may be substituted.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 shallots, 1 garlic bulb, separated, 1/3 cup olive oil, divided, 1/2 teaspoon sea salt, divided, and more.

Yes, Rosemary Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Sauce

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