Millennium - Dijon Mustard Lentil Sauce

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Wild Mushroom, Wild Rice, and Root Vegetable Roulades uses this.

 

 

* Exported from MasterCook *

 

Dijon Mustard-Lentil Sauce

 

Recipe By :The Millennium Cookbook - Eric Tucker & John Westerdahl, M.P.H.,

R.D.,C.N.S

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons cornstarch

1 large yellow onion -- cut into 1/3-inch dice

1 tablespoon olive oil (optional)

1/4 cup sherry or white winw

1/2 bunch fresh thyme leaves, or 2 teaspoons dried

1 12 ounce bottle beer or non-alcoholic beer

1 cup apple juice

2/3 cup Dijon mustard

3 cups light vegetable stock

1 cup cooked French lentils

1/4 bunch fresh tarragon, leaves only

1/2 teaspoon ground black pepper (or half black pepper,

half green pepper)

2 teaspoons salt

 

With this sauce, I prefer using a red ale with a strong bitter hop flavor;

stouts and heavy Belgian beers also work well. Any good beer of your choice

will do--except maybe fruit beer.

Dissolve the corn starch in 1/4 cup cold water and set aside. In a saucepan

over medium heat, cook the onion, oil, and sherry until the onions are slightly

caramelized, about 15 minutes. Add the thyme leaves and stir into the onions.

Add the beer, apple juice, mustard, and stock. Simmer until reduced by one

third, about 20 minutes. Add the lentils, tarragon, pepper, and salt, and whisk

in the cornstarch until the sauce is thick enough to coat the back of the spoon.

Simmer 5 more minutes, remove from heat, and use or set aside. Will keep up to

a week in the refrigerator.

 

Yield:

" 3 cups "

 

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Per serving: 339 Calories (kcal); 7g Total Fat; (18% calories from fat); 9g

Protein; 63g Carbohydrate; 0mg Cholesterol; 6279mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 1/2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0