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Rosemary Sauce

Yield 1 1/2 cups


  • 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

How to Make It

  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.

Nora's Restaurant, Washington, D.C.