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shallot-mustard-sauce recipe

Date: Sat, 17 Jun 1995 13:02:31 -0800
 From: asha@hopf.dnai.com (Asha Dornfest)
 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
 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.)
 kwlacto lacto