Dilled Wine Sauce the Editors of Publications International, Ltd.
This recipe is part of the recipe for Salmon en Papillote
Makes 1/2 cup
|1-1/2||cups finely chopped onions|
|1/2||cup chopped fresh dill or 1 tablespoon dried dill weed|
|1/4||cup chopped fresh tarragon or 1-1/2 teaspoons dried tarragon leaves|
|1||clove garlic, peeled and cut into quarters|
|1/2||cup dry white wine|
|2||teaspoons extra-virgin olive oil|
- Combine all ingredients except oil in blender or food processor; process until smooth. Pour dill mixture into small saucepan and bring to a boil over medium heat. Reduce heat to low; simmer until reduced by half. Strain sauce into small bowl, pressing all liquid through strainer with back of spoon. Slowly whisk in oil until smooth and well blended.
|Serving Size:||1/4 cup|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||32 %|
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