| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauces | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1/3 | c | Fresh lemon juice |
| 1 | tb | Sugar |
| 1 | tb | Minced fresh parsley |
| 1 | tb | Vegetable oil |
| 2 | ts | Dijon mustard |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Combine all ingredients in a jar. Cover tightly; shake vigorously. Yield: 1 cup (serving size: about 1 tablespoon). Per serving: 12 Calories; 1g Fat (59% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 75mg Sodium Recipe by: Cooking Light, April 1995, page 127 Posted to MC-Recipe Digest V1 #396 by igor@digex.net on Jan 28, 1997.
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