Light Lemon Sauce with Herbs
http://www.eatingwell.com/recipes/light_lemon_sauce_with_herbs.html
From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004)Fines herbes, a mixture of parsley, chervil, tarragon and chives, is a classic combo in French cooking. The herbs give this simple sauce, which is similar to hollandaise, a delightful lift.
About 3/4 cup | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 1/3 cup reduced-fat mayonnaise
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice, juice
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh chervil, (see Tip)
- Freshly ground pepper, to taste
Preparation
- Place mayonnaise in a small saucepan. Gradually add broth, whisking until smooth. Heat over medium-low heat, whisking constantly, until heated through but not bubbling, about 2 minutes. Remove from heat and stir in mustard, oil, lemon juice, parsley, tarragon, chives, chervil and pepper. Serve warm.
Nutrition
Per tablespoon : 25 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 0 g Fiber; 98 mg Sodium; 8 mg Potassium
Exchanges: 1/2 fat
Tips & Notes
- Tip: If you don't have fresh chervil, use more fresh parsley instead.