Herb and Wine Sauce - 2 pts

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Herb and Wine Sauce - 2 pts

1/2 cup dry white wine

1 cup fresh flat-leaf parsley, chopped

2 scallions (light and green parts), thinly sliced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 tablespoons unsalted butter, chilled

 

 

 

 

 

Bring the wine to a boil in a large skillet or saucepan over medium-

high heat. Add the parsley, scallions, salt, and pepper. Remove from

heat. Add the butter to the skillet and swirl until melted. Pour or

spoon the sauce over cooked meat or fish.

 

Yield: Makes 4 servings

 

NUTRITION PER SERVING

CALORIES 79(68% from fat); FAT 6g (sat 4g); SUGAR 1g; PROTEIN 1g;

CHOLESTEROL 15mg; SODIUM 130mg; FIBER 1g; CARBOHYDRATE 2g

 

Source: 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple,

OCTOBER 2006

Formatted by Chupa Babi in MC: 11.11.06

 

 

 

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