Light Lemon Sauce with Herbs
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.
Patsy Jamieson
Source: EatingWell Magazine, Spring 2003
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: If you don't have fresh chervil, use more fresh parsley instead.
Nutrition Facts
Serving Size:
1 tablespoon Per Serving:
30 calories; protein 0.2g; carbohydrates 2g; sugars 0.3g; fat 2.4g; saturated fat 0.4g; cholesterol 1.7mg; vitamin a iu 58.8IU; vitamin c 1.2mg; folate 1.6mcg; calcium 2.4mg; iron 0.1mg; magnesium 0.8mg; potassium 15.6mg; sodium 99.6mg.
Exchanges:
1/2 fat