Similar to a classic béarnaise, this spring herb sauce gets a flavor boost from Dijon mustard
-
50
min -
16
SERVINGS -
70
Cal -
0 g
Protein
Ingredients:
- 1/2 cup apple cider vinegar
- 1/4 cup minced shallots
- 3 tablespoons finely chopped fresh tarragon or 4 teaspoons dried tarragon
- 2 cups + 1 tablespoon dry sherry, divided
- 1 can (14 to 14-1/2 ounces) low sodium beef broth
- 2 teaspoons cornstarch
- 2 tablespoons coarse-grain Dijon-style mustard
- 4 teaspoons honey
- 2 teaspoons unsalted butter, cold
Cooking:
-
Combine vinegar, shallots and tarragon in medium skillet; bring to a boil. Reduce heat to medium low and simmer until reduced to 1/3 cup.
-
Add 2 cups sherry and broth; bring to a boil. Reduce heat and simmer 25 to 30 minutes or until reduced to 1 cup.
-
Dissolve cornstarch in 1 tablespoon dry sherry. Add cornstarch mixture to skillet stirring constantly; cook and stir about 1 minute until sauce is slightly thickened. Whisk in mustard and honey. Remove from heat; whisk in butter. Serve warm.
Nutrition:
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 65.1 Calories; 4.5 Calories from fat; 0.5g Total Fat (0.3 g Saturated Fat; 0.1 g Monounsaturated Fat;) 1.8 mg Cholesterol; 291.6 mg Sodium; 4.8 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.3 g Protein; 0.1 mg Iron; 0 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0.1 mcg Selenium; 0.4 mg Choline.
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