Advertisement

Light Lemon Sauce with Herbs

Spring 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (2 votes)

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.


Light Lemon Sauce with Herbs Recipe

Makes: About 3/4 cup

Active Time:

Total Time:

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

  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.

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


More From EatingWell

Recipe Categories

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner