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Makes about ²∕³ cup

View Recipe

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Makes about ²∕³ cup

This is a great sauce to serve with fish and seafood, most notably shrimp.

Nutritional information per serving (1 tablespoon):Calories 51 (48% from fat)
carb. 6g
pro. 1g
fat 3g
sat. fat 2g
chol. 6mg
sod. 38mg
calc. 26mg
fiber 1gNotable nutrients based on daily percentages:Vitamin A 155%

Ingredients

1teaspoon olive oil
1small shallot, about ¼ ounce chopped, or 1 tablespoon
¼lemon peeled, about ¼ ounce
½orange peeled, about 2 ounces
½ fennel bulb, about 4 ounces
1pound carrots, about 8 medium carrots
2tablespoons unsalted butter, cut into small cubes
2tablespoons sliced basil

Preparation

1. Put the olive oil in a sauce pan and place over medium heat. Add the chopped shallot and sweat until soft, about 2 minutes.
2. While the shallot is sweating, turn the Cuisinart^® Juice Extractor to speed 2. Turn the unit on and juice the lemon and orange.
3. Increase to speed 5 and juice the fennel and carrots.
4. Add juice to the saucepan and bring to a simmer. Allow sauce to simmer for about 30 minutes, until reduced to about ²∕³cup.
5. Once reduced, whisk in both the butter and basil immediately before serving.

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