Sauce Chien

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From: EatingWell Magazine January/February 1991

This spicy sauce, seasoned with plenty of lemon juice, goes well with fish dishes. For grilled meats, add a bit of red-wine vinegar in addition to the lemon juice.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 1 tablespoon canola oil
  • 1 1/2 teaspoons minced Scotch Bonnet pepper, with seeds, or 1 tablespoon minced jalapeño
  • 2 teaspoons minced fresh parsley
  • 1 1/2 teaspoons minced fresh chives, or scallion tops
  • 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • Pinch freshly ground pepper
  • 1 cup boiling water
  • 1/4 cup lemon juice

Preparation

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  1. Combine onion, garlic, oil, Scotch Bonnet (or jalapeno), parsley, chives (or scallion tops), thyme, salt and pepper in a small bowl. Stir in boiling water and let stand until cool. Stir in lemon juice.
  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 16 calories; 1 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 32 IU vitamin A; 4 mg vitamin C; 4 mg calcium; 0 mg iron; 50 mg sodium; 23 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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