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Herb and Lemon Sauce Recipe

SERVES: 1/2 pint (300 ml)
PREP TIME: 10 min
COOK TIME:
READY TIME: 10 min
CALORIES: 185 Kcal

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INGREDIENTS

  • 2 hard-boiled egg yolks
  • Grated rind and juice of 1 lemon
  • 1 teaspoon French mustard
  • 1 teaspoon soft dark brown sugar
  • 4 tablespoons Vegetable Stock
  • 2 tablespoons olive oil
  • 4 tablespoons yogurt
  • 1 tablespoon each finely chopped fresh tarragon, basil and parsley
  • Salt and pepper

INSTRUCTIONS

1 Mix the egg yolks to a paste with the lemon rind and juice, mustard and sugar.

2 Gradually beat in the chicken stock, olive oil and yogurt.

3 Add the herbs, and salt and pepper to taste.

Makes about 300 ml/1/2 pint

NUTRITION FACTS

  • Calories: 185 Kcal
  • Protein. 26 g
  • Fat: 8 g
  • Carbs: 3 g