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Tarragon Butter Sauce

low fat, sauces

1 tablespoon butter
1 tablespoon flour
1 cup unsalted chicken stock
1 tablespoon finely-chopped fresh tarragon
(or 1 tspn dried tarragon)
1 teaspoon fennel seed

Warm butter in a small heavy saucepan over medium heat until butter melts and is foamy. Whisk in flour and cook for about two minutes until mixture is light tan. (Stir continuously -- do not let mixture burn.) Add chicken stock and bring it to a slow boil, stirring until thickened. Remove from heat. Add tarragon and fennel. This recipe yields 1 cup for 4 servings. Comments: This sauce is excellent over chicken, shrimp, fish, or steamed vegetables. Nutritional Analysis Per Serving: Calories 50; Fat (grams) 3; Percent calories from fat 54; Percent polyunsaturated 9; Percent saturated 36; Percent monounsaturated 9; Cholesterol (milligrams) 8; Sodium (milligrams) 60; Protein (grams) 3; 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: 34 Calories (kcal); 3g Total Fat; (76% calories from fat); trace Protein; 2g Carbohydrate; 8mg Cholesterol; 30mg 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: 1 vegetable and 1/2 fat serving. 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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