Orange-Rosemary Butter Sauce
Orange-Rosemary Butter Sauce is a rich, aromatic sauce that's perfect for fish, chicken, and roasted vegetables. The creaminess of the butter beautifully complements the citrusy taste of fresh orange juice, while the rosemary adds a subtly spicy, woody aroma to the sauce. This sauce is particularly popular in Mediterranean and French cuisines, where the focus is on highlighting natural, fresh ingredients. If you're looking for a truly special yet easy-to-make sauce that will elevate your dishes, this recipe is a perfect choice!
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Ingredients for this recipe
Servings: 4
50
g
Butter
100
ml
Freshly Squeezed Orange Juice
5
g
Fresh Rosemary
20
g
Honey
1
cloves
Garlic
50
ml
White Wine
1
pinch
Salt
1
pinch
Black Pepper
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Preparation Steps
1
Finely chop the fresh rosemary to better release its aromas into the sauce.
2
Peel and finely mince the garlic to ensure it's evenly distributed throughout the sauce.
3
In a medium saucepan, melt the butter over low heat to prevent burning.
4
Add the minced garlic and rosemary, and sauté for 1-2 minutes, until fragrant.
5
Pour in the white wine and bring to a simmer. Cook for 3-4 minutes to allow the alcohol to evaporate.
6
Add the freshly squeezed orange juice and honey, then stir well to combine.
7
Season with salt and pepper, then simmer over low heat for an additional 5-6 minutes, or until the sauce has slightly thickened.
8
Let it cool slightly, then serve over fresh fish, chicken, or roasted vegetables.
