Low Cal Dill Sauce for Poached Fish

Bergy's Note:

This is a lovely sauce to serve over poached salmon or trout - Look at the calories and combine that with poached fish and you have a very tasty meal that is weight conscious

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1/2 cup skim milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1 teaspoon minced fresh dill weed
• 1 teaspoon cornstarch
• 1 tablespoon skim milk
• 1/4-1/2 teaspoon fresh lemon juice

Directions:

1. Mix 1/2 cup milk, mustard, salt and dill weed in a sauce pan, stir and warm over medium heat.
2. Mix the cornstarch with a tbsp of milk to dissolve it.
3. Add cornstarch to the milk, stir and bring to a slow boil, lower heat and continue to cook for 2 minutes.
4. Just before serving stir in lemon juice.

Reviews

[Babyoil]

Tasty, no one ingredient stood out, excellent on poached cod. We made extra to pour over pasta shells. Easy to make and will be made again.

[Jade #3]

This one was delish. I put in closer to a tablespoon of dill, just because it was the first of the season and I was hungry for it. It was easy and went really great with our fish.

[DiLo]

What a delightful little sauce. I'm glad my boring days of lemon juice, salt and pepper are over! I had to make do with what I had so I used dried dill weed, and I only had honey-dijon mustard, but it turned out perfectly.