Shallot and mustard sauce

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Recipe by: abdellaziz

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------EAT MORE, WEIGH LESS;ORNISH---------------------
4 Shallots 2 ts Dijon mustard
2 c Vegetable stock 1 ts Tarragon; chopped
1/2 c Fennel; chopped Salt and pepper
1 ts Nonfat milk powder2

Preheat the oven to 350 degrees.

Bake the unpeeled shallots on a nonstick baking sheet for 35 minutes,
or until soft and tender. Peel and chop roughly.

In a medium saucepan, combine the vegetable stock, fennel, shallots,
and milk powder. Bring to a boil, rduce the heat, and simmer for 30
minutes.

Transfer to a food processor andpuree until smooth. Whisk in the
mustard and tarragon. Season to taste with pepper and salt. Serve.

Serving size=1/4 cup 27 calories 0.4 g fat 0 mg chol 51 mg sod w/o
added salt, 13% of calories from fat

Posted on GEnie Food Wine RT Oct 29, 1993 by DEEANNE

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger#lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 03-24-95