Rosemary Sauce

Ingredients

• 2 teaspoons dijon mustard 
• 1 tablespoon rosemary fresh chopped
• 1  garlic bulb separated
• 0.3 cup olive oil divided
• 0.5 teaspoon pepper divided freshly ground
• 0.5 teaspoon sea salt divided
• 6  shallots 
• 1 teaspoon sherry vinegar 
• 2 tablespoons tamari sauce 
• 0.5 cup white wine 

Equipment

• food processor
• oven
• blender
• aluminum foil

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.
3. 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.
4. *Soy sauce may be substituted.