Mustard-Leek Sauce Recipe
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Mustard-Leek Sauce
1 cup chopped leeks OR
1 cup green onions and tops
2 tsp olive or vegetable oil
1 cup chicken broth
3 tbsp Dijon-style mustard
2 tsp distilled white vinegar
1/4 tsp curry powder
1/4 tsp pepper
1 tbsp cornstarch
2 tbsp cold water
2 tbsp Equal® Spoonful
Saute leeks in oil until tender in small saucepan. Stir in chicken broth,
mustard, vinegar, curry powder and pepper; heat to boiling. Mix cornstarch
and water; stir into boiling mixture. Boil, stirring constantly, until
thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes.
Stir in Equal® Spoonful Makes about 1-1/2 cups. Serving Size: 2 kabobs
with 3 Tbsp. sauce Nutrition information per serving: Calories: 180,
Saturated Fat: <1 g, Protein: 14 g, Cholesterol: 32 mg, Carbohydrates: 25
g, Fiber: 3 g, Total Fat: 4 g, Sodium: 208 mg Food Exchanges: 1-1/2 Lean
Meat, 1 Fruit, 1/2 Starch
posted to recipelu by "Patty" |
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