Recipe: Lemon Mustard Sauce for Vegetables

Fresh lemon juice and Dijon mustard make a great pair in this simple sauce. Use a good quality olive oil for best results. Any fresh or dried herbs can be used, try different varieties to change the flavor profile.

This recipe comes to you from Chef Beth at Caregivers Kitchen.  It makes four 1-Tablespoon servings; each serving supplies 0 carb choices, 90 calories and 30 mg of sodium.

Essential Equipment

• cutting board

• paring or chef knife

• small mixing bowl

• measuring spoons

• whisk or spatula

Ingredients

• 1   Tbsp. fresh or bottled lemon juice 
• 1 tsp. Dijon mustard
• 2   Tbsp. olive oil
• 1 Tbsp. chopped fresh parsley, chives or tarragon 
• salt and pepper, to taste

1.       Wash lemon, cut open and squeeze juice to measure 1 Tbsp.

2.       Wash, dry and finely chop the fresh parsley or herbs of choice.

3.       Combine lemon juice, Dijon mustard and herbs. Slowly drizzle in olive oil while whisking.

4.       Season with salt and pepper, if desired.

5.       Serve with steamed or roasted vegetables.