Rosemary-Chervil Sauce
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INGREDIENTS
- 1/3 c Packed fresh chervil or mint
- 1/2 c White wine vinegar
- 12 Fresh rosemary leaves
- (about 1 tsp.)
- or to taste
- 1/2 c Water
- 2 To 2 1/2 tb granulated sugar
INSTRUCTIONS
Wash herbs and discard any coarse stems. Pat dry and place in blender container. In small saucepan, heat vinegar, water and sugar over medium heat, until sugar is completely dissolved. Pour warmed vinegar mixture into blender and blend at high speed until leaves are finely minced and sauce is a bright green. Let stand an hour or longer before serving. Stir well before serving. Serve warm at room temperature, with lamb, pork, or veal. Makes about one cup. From Nancy Enrights Canadian Herb Cookbook. By Nancy Enright. Toronto: James Lorimer & Company, Publishers, 1985. Pg. 101. ISBN 0-88862-788-2. Posted by Cathy Harned.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Batch (298g) | ||
| Recipe Makes: 1 Batch | ||
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| Calories: 43 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 6.5mg | 0 % | |
| Potassium 5.4mg | 0 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 43
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