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Name: Shallot and Mustard Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Tarragon -- chopped; Salt and pepper; 2 ts Dijon mustard; 4 Shallots; 1/2 c Fennel -- chopped; 2 c Vegetable stock; 1 ts Nonfat milk powder2

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INGREDIENTS

1 ts Tarragon -- chopped
Salt and pepper
2 ts Dijon mustard
4 Shallots
1/2 c Fennel -- chopped
2 c Vegetable stock
1 ts Nonfat milk powder2

Servings

INSTRUCTIONS

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 Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (153g)
Recipe Makes: 4 Servings

Calories: 31
Calories from Fat: 2 (6%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 569.1mg		20 %
Potassium 107.1mg		3 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.6g
Protein 1g		1 %
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: 31

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