Rosemary Sauce

Name: Rosemary Sauce
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

10 ingredients

3 steps

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

Directions

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 400° 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.