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Garlic Mustard Sauce Dijon-Style

low fat, sauces

1/2 cup unsalted chicken stock
1/2 cup white wine vinegar
1 1/2 tablespoons finely minced onion
4 cloves crushed garlic
2 tablespoons Dijon-style mustard
2 teaspoons margarine

Bring chicken stock, vinegar and onion to a slow boil in a small heavy saucepan over medium heat. Reduce heat and simmer for about 5 minutes. Crush garlic with flat side of knife or with a garlic press. Add garlic and mustard to stock. Stir. Heat for another few minutes. Whisk in margarine. Serve immediately or use as a baste. This recipe yields 1 cup for 4 servings. Comments: This sauce is great over chicken, fish, shellfish, smoked meat or vegetables. It can also be used as a baste for grilling. Nutritional Analysis Per Serving: Calories 25; Fat (grams) 1; Percent calories from fat 36; Percent polyunsaturated 9; Percent saturated 9; Percent monounsaturated 18; Cholesterol (milligrams) trace; Sodium (milligrams) 100; Protein (grams) 1; Carbohydrate (grams) 3; Fiber (grams) trace.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-11-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 27 Calories (kcal); 2g Total Fat; (65% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: Up to 1/4 cup may be used without counting -- may be used freely. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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