Tangy Mustard Sauce

Cooking Light
1/4 cup (serving size: 1 tablespoon)


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2 teaspoons olive oil
2 minced garlic cloves
1/4 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons maple syrup
2 tablespoons Dijon mustard
3/4 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper


Heat olive oil in a skillet over medium-high heat. Add minced garlic to pan; sauté 30 seconds, stirring constantly. Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally. Stir in rosemary and black pepper.

Created date

May 2009

Nutritional Information

Calories 54
Fat 2.3 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 0.3 g
Carbohydrate 8.2 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 87 mg
Calcium 13 mg