Rosemary Sauce

Name: Rosemary Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons Dijon mustard; 1 Tbsp chopped fresh rosemary; 1 garlic bulb, separated; 79 milliliters olive oil, divided; 1 teaspoons freshly ground pepper, divided; 1 teaspoons sea salt, divided; 6 shallots; 1 teaspoon sherry vinegar; 2 Tbsps tamari; 118 milliliters white wine

Rosemary Sauce requires about 45 minutes from start to finish. This recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 147 calories, 1g of protein, and 12g of fat per serving. This recipe serves 6. Not a lot of people really liked this sauce. A mixture of sherry vinegar, tamari, garlic bulb, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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.

Ingredients you will need

Shallot

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Aluminum Foil

Bake at 400 for 40 minutes or until garlic is very soft; cool. Squeeze pulp from garlic and shallots into a blender or food processor.

Ingredients you will need

Shallot

Garlic

Equipment you will use

Food Processor

Oven

Blender

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.

Ingredients you will need

Pepper

Tamari