Light Lemon Sauce with Herbs

Light Lemon Sauce with Herbs

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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

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Original recipe yields 12 servings
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  • ⅓ cup reduced-fat mayonnaise
  • ⅓ 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

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  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; 2.0 g fat(0.0 g sat); 0.0 g fiber; 2.0 g carbohydrates; 0.0 g protein; 2.0 mcg folate; 2 mg cholesterol; 0.0 g sugars; 0.0 g added sugars; 59.0 IU vitamin A; 1.0 mg vitamin C; 2.0 mg calcium; 0.0 mg iron; 100 mg sodium; 16.0 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat

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