Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Shallots - (3 oz); chopped |
| 2 tablespoons | Dijon mustard |
| ¼ cup | Clam juice; (to serve with seafood) or |
| \N \N | Fat-free chicken broth; (to serve with |
| \N \N | Chicken) |
| ½ bunch | Fresh dill weed; chopped |
Combine all ingredients in a small bowl. Serve cold with chicken or seafood. This recipe yields ¾ cup sauce.
Source: "CHEF DU JOUR - (Show # DJ-9246) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..." Yield: "¾ cup" Recipe by: Carrie Latt Wiatt
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