Creamy Tarragon Sauce
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Creamy Tarragon Sauce
A wonderful “béarnaise,” this no-fat, no-fuss sauce is a perfect accompaniment for eggs, fish or vegetables.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
Ingredients
- 1/2 cup low-fat plain yogurt
- 6 tablespoons low-fat mayonnaise
- 4 teaspoons chopped fresh tarragon or 1 teaspoon dried
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Directions
- Whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl.
Tips
To Make Ahead: Cover and refrigerate for up to 3 days.
Per tablespoon:11 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 99 mg sodium; 21 mg potassium
Exchanges: Free food
Contributed by: EatingWell.com
This sauce is like a creamy béarnaise sauce except it skips the butter, egg yolks and fuss. It’s spiked with lemon juice, zesty Dijon mustard and, of course, tarragon. Try it with poached eggs.
About Eating Well
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Dairy , Sauce & Dressing , Chanukah, New Year's Eve/Day, Shavuot , American, French , Cooking for a Crowd, Dinner Tonight, Make Ahead, No Cook, Quick (under 30 minutes) , Gluten Free, Low Carb, Vegetarian , Milk or milk substitute, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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