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Tangy Mustard Sauce

Tangy Mustard Sauce

Cooking Light JUNE 2009

  • Yield: 1/4 cup (serving size: 1 tablespoon)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 54
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.3g
  • Carbohydrate: 8.2g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 87mg
  • Calcium: 13mg
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Tangy Mustard Sauce recipe

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