Light Lemon Sauce with Herbs

Light Lemon Sauce with Herbs

0 Reviews
From: EatingWell Magazine, Spring 2003

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.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  1. 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.
  • Tip: If you don't have fresh chervil, use more fresh parsley instead.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 30 calories; 2 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 2 mg cholesterol; 0 g sugars; 0 g added sugars; 59 IU vitamin A; 1 mg vitamin C; 2 mg calcium; 0 mg iron; 100 mg sodium; 16 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

Reviews 0