Condiments
Shallot Mustard Sauce
Prep Time
15 min
Cook Time
35 min
Servings
4
Calories
150
A flavorful, low-fat sauce recipe.
Ingredients
Shallot and mustard sauce
From Ornish...I've served it drizzled over steamed green beans, but I think
it would also be good on asparagus, brocolli, artichokes and as dressing for
a bean salad.
4 shallots
2 c. vegie stock
(I used Knorr's cubes for ease, but I just realized how high in sodium
they are. I also find that S&W canned vegie broth is too onion-y smelling
and tasting for me. Next time I would take the time to make homemade.)
1/2 c. chopped fennel
(I ommited this since I didn't have any, but sounds yummy)
1 teaspoon nonfat milk powder
2 teaspoons Dijon mustard
1 teaspoon chopped fresh tarragon
(I used a generous pinch of dried)
Salt and pepper
From Ornish...I've served it drizzled over steamed green beans, but I think
it would also be good on asparagus, brocolli, artichokes and as dressing for
a bean salad.
4 shallots
2 c. vegie stock
(I used Knorr's cubes for ease, but I just realized how high in sodium
they are. I also find that S&W canned vegie broth is too onion-y smelling
and tasting for me. Next time I would take the time to make homemade.)
1/2 c. chopped fennel
(I ommited this since I didn't have any, but sounds yummy)
1 teaspoon nonfat milk powder
2 teaspoons Dijon mustard
1 teaspoon chopped fresh tarragon
(I used a generous pinch of dried)
Salt and pepper
Instructions
Preheat oven to 350. Bake unpeeled shallots for 35 minutes, or till soft
and tender. Peel and chop roughly. In a saucepan, combine stock, fennel,
shallots and milk powder. Bring to a boil and simmer for 30 minutes.
Transfer to food processor and puree till smooth. Whisk in mustard and
tarragon. Season with salt and pepper.
(Since I used vegie boullion cubes instead of homemade broth, the result
after 30 minutes of simmering was too salty. I added a few spoonfuls of
nonfat yogurt to dilute, and it worked well.)
and tender. Peel and chop roughly. In a saucepan, combine stock, fennel,
shallots and milk powder. Bring to a boil and simmer for 30 minutes.
Transfer to food processor and puree till smooth. Whisk in mustard and
tarragon. Season with salt and pepper.
(Since I used vegie boullion cubes instead of homemade broth, the result
after 30 minutes of simmering was too salty. I added a few spoonfuls of
nonfat yogurt to dilute, and it worked well.)
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
Category
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