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.
Ingredients
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1/3 cup reduced-fat mayonnaise
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1/3 cup reduced-sodium chicken broth
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1 tablespoon Dijon mustard
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1 tablespoon extra-virgin olive oil
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1 tablespoon lemon juice, juice
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2 teaspoons chopped fresh parsley
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2 teaspoons chopped fresh tarragon
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2 teaspoons chopped fresh chives
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2 teaspoons chopped fresh chervil, (see Tip)
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Freshly ground pepper, to taste
Directions
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:
Tip: If you don't have fresh chervil, use more fresh parsley instead.
Nutrition information
Calories 25, Total Fat 2 g, Monounsaturated Fat 1 g, Sodium 98 mg, Carbohydrate 2 g, Potassium 8 mg. Exchanges: Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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