| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Dujour08 | 1 | servings | |
INGREDIENTS
| 1 | pk | Shallots – (3 oz); chopped |
| 2 | tb | Dijon mustard |
| 1/4 | c | Clam juice; (to serve with seafood) or |
| Fat-free chicken broth; (to serve with | ||
| Chicken) | ||
| 1/2 | bn | Fresh dill weed; chopped |
INSTRUCTIONS
Combine all ingredients in a small bowl. Serve cold with chicken or seafood. This recipe yields 3/4 cup sauce. Source: "CHEF DU JOUR - (Show # DJ-9246) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "3/4 cup" Recipe by: Carrie Latt Wiatt Converted by MM_Buster v2.0l.
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