RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5056
| View Recipe |
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| Recipe Name: |
Lemon Herb Sauce - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.81
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1.25
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup oil, olive
1 Teaspoon basil, fresh chopped
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Directions:
In a small saucepan, bring the chicken stock to a simmer. Transfer to a blender or food processor.
Add the mustard and process on high speed. With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
84 |
Total Carbs: |
2.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.8 |
Fat: |
7.4 |
Protein: |
1.65 |
| Fiber: |
0.10 |
Sodium: |
30.17 |
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