Yield: 1 servings
|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|
|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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