50+ Friends Club Cookbook
Sauces

Return to
Cookbook Index   |   Chapter Index

Shallot and Mustard Sauce

From the Kitchen of:  Pepper

Here is an easy sauce that's great served over most any type of steamed vegetable or cooked rice.

1 1/4	c.	defatted Chicken Stock
1/2	c.	fennel, finely chopped
4		shallots, minced
2	tsp.	Dijon Mustard
1	tsp.	nonfat Milk Powder
1	tsp.	fresh Tarragon, chopped
1/4	tsp.	ground black pepper

• In a 2 qt. saucepan, mix the stock, fennel, shallots, mustard and milk powder. Bring to a boil over med-high heat. Cook for 10 minutes or until the sauce is reduced to about 1 cup and the fennel is very tender.
• Stir in the tarragon and pepper.