WW Points: 1
1 tablespoon butter
1 tablespoon flour
1 cup unsalted chicken stock
1 tablespoon finely-chopped fresh tarragon
(or 1 tspn dried tarragon)
1 teaspoon fennel seed
Warm butter in a small heavy saucepan over medium heat until butter melts and is foamy. Whisk in flour and cook for about two minutes until mixture is light tan. (Stir continuously — do not let mixture burn.) Add chicken stock and bring it to a slow boil, stirring until thickened. Remove from heat. Add tarragon and fennel.
This recipe yields 1 cup for 4 servings.
Comments: This sauce is excellent over chicken, shrimp, fish, or steamed vegetables.
Calories 50; Fat (grams) 3; Percent calories from fat 54; Percent polyunsaturated 9; Percent saturated 36; Percent monounsaturated 9; Cholesterol (milligrams) 8; Sodium (milligrams) 60; Protein (grams) 3; Carbohydrate (grams) 3; Fiber (grams) trace.
Source: Mayo Clinic’s Virtual Cookbook, provided by http://www.madsrecipes.com/