INGREDIENTS
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
PREPARATION:
- 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.
This recipe appears in:
Salmon en Papillote
/ French
NUTRITIONAL INFORMATION:
Serving Size:
1/4 cup
Sodium
8 mg
Protein
2 g
Fiber
2 g
Carbohydrate
12 g
Saturated Fat
1 g
Total Fat
5 g
Calories from Fat
32 %
Calories
130
DIETARY EXCHANGE:
Fat
2
Vegetable
2
