1. Coat a large sauce pan with cooking spray nd saute shallots until soft (not brown), moistening with wine
2.Dissolve the arrowroot in 1/2 cupo f the chicken broth. Set aside.
3.Add remaining wine to shallots and reduce by half. Add remaining chicken broth and reduce by half again.
4. Add the arrowroot mixture. Transfert he mixture to a food processor or blender and puree untiI smooth.
5.Return the sauce to the pan. Add Lemon juice and lemon grass and simmer over low heart for about 30 minutes, until thick. Strain out the Lemon grass and stir in the dill
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 333 (61%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 184mg||57 %|
|Sodium 173.7mg||6 %|
|Potassium 510.7mg||13 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.9g|
|Protein 45.8g||65 %|
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Calories per serving: 543
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