Coat a large saute pan with cooking spray and saute shallots until soft (not brown), moistening with wine if necessary.
Dissolve the arrowroot in 1/2 cup of the chicken broth. Set aside.
Add remaining wine to shallots and reduce by half. Add remaining chicken broth and reduce by half again.
Add the arrowroot mixture. Transfer the mixture to a food processor or blender and puree until smooth.
Return the sauces to the pan. Add lemon juice and lemongrass and simmer over low heat for about 30 minutes, until thick. Strain out the lemongrass and stir in the dill.
Level 1 = 2 Tbsp = 1 Condiment
Level 2 = 3 Tbsp = 1 1/2 Condiments
Level 3 = 4 Tbsp = 2 Condiments
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (71g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 187.7mg||6 %|
|Potassium 62.7mg||2 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.3g|
|Protein 0.5g||1 %|
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Calories per serving: 20
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