Shallot and Mustard Sauce
By Hklbrries
Serve with Vegetable Strudel (recipe in collection), with steamed vegetables, or over rice.
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Ingredients
- 4 shallots
- 2 cups vegetable stock
- 1/2 cup chopped fennel
- 1 tsp nonfat milk powder
- 2 tsp Dijon mustard
- 1 tsp chopped fresh tarragon
- Freshly ground black pepper
- Salt
Preparation
Step 1
Preheat the oven to 350 F.
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, reduce the heat, and simmer for 30 minutes.
Transfer to a food processor and puree until smooth. Whisk in the mustard and tarragon. Season to taste with pepper and salt. Serve.
Nutritional Information:
Per (1/4 cup) serving
27 calories
.4 g fat
0 mg cholesterol
51 mg sodium without added salt