Dill Sauce Recipe
Made with egg and Dash™ salt substitute, this heart-healthy sauce is perfect for fish, chicken or asparagus.
- Yield: 2
Ingredients
- 1/2 tsp dried dill weed
- 1/4 cup egg substitute (or 1 egg)
- 1/2 cup melted unsalted margarine
- 2 tsp tarragon-flavored white wine vinegar
- 1 1/2 tsp Original Blend
Directions
- Combine egg substitute or egg and vinegar in blender container.
- Cover and process at high speed.
- Immediately remove feeder cap and slowly pour margarine into egg mixture.
- Replace feeder cap; blend about 1 minute or until light and foamy.
- Stir in Original Blend and dill weed.
- Chill for 3 to 4 hours or overnight until thickened.
