Light Lemon Sauce with Herbs

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.

Makes: About 3/4 cup

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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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.

Tips & Notes

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

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

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