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Mustard-Leek Sauce |
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| Course : |
Sauces |
| From: |
HungryMonster.com |
| Serves: |
1 |
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Ingredients:
| 1 |
cup |
chopped leeks OR |
| 1 |
cup |
green onions and tops |
| 2 |
teaspoons |
olive or vegetable oil |
| 1 |
cup |
chicken broth |
| 3 |
tablespoons |
Dijon-style mustard |
| 2 |
teaspoons |
distilled white vinegar |
| 1/4 |
teaspoon |
curry powder |
| 1/4 |
teaspoon |
pepper |
| 1 |
tablespoon |
cornstarch |
| 2 |
tablespoons |
cold water |
| 2 |
tablespoons |
Equal Spoonful |
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Preparation:
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: |
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Nutritional Information:
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 |
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