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Orange Rosemary Beurre Blanc Sauce

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Nutrition Facts

Serving Size: 2 oz
Amounts Per Serving
Calories 90
Calories from Fat 70
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g  
Cholesterol 20mg 7%
Sodium 120mg 5%
Potassium 60mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Sugars 4g  
Protein 0g  
 
Vitamin A 0% Vitamin C 25%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1/2 Quart
Serving Size: 2 oz

Ingredients

Amount Ingredients
3 each Oranges (Zest & Juice)
1 tsp. Honey
1 cup Custom Culinary® Gold Label Beurre Blanc Sauce
1/2 tsp. Fresh Rosemary, Minced

Recommended Product: 9663 Gold Label Beurre Blanc Sauce

Directions

  1. From the 3 oranges, zest with microplane grater and set aside.
  2. Juice the 3 oranges and strain to remove seeds and fibers.
  3. In a medium saucepan, heat the juice from the oranges slowly and reduce until the juice becomes the consistency of syrup.
  4. Stir honey into orange mixture until melted.
  5. Add some of the orange zest and prepared Gold Label Beurre Blanc Sauce.
  6. Warm mixture thoroughly and add rosemary.

Chef's Tips

Pour over prepared fish and garnish with a piece of fresh rosemary and orange zest.


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