Description
A recipe for Lemon Dill Sauce

Ingredients

• 1 teaspoon Chef Paul Prudhomme's Poultry Magic
  
• 1/2 teaspoon dried basil leaves
  
• 1/2 teaspoon dill weed
  
• 1 tablespoon plus 2 teaspoons cornstarch
  
• 1 cup apple juice, divided
  
• 1 1/2 cups chicken stock, divided
  
• 2 cups julienned onions
  
• 1/2 cup ReaLemon lemon juice from concentrate, divided
  
• 2 tablespoons Chef Paul Prudhomme's Magic Pepper Sauce
  
• 2 (1-gram) packets artificial sweetener

Preparation
Combine first three ingredients in bowl. Dissolve cornstarch in 1/4 cup apple juice.

In nonstick skillet over high heat, combine 1/2 cup stock, onions and seasoning-herb mix. Stir and cook until all liquid evaporates, about 3 to 4 minutes. Stir in 1/4 cup lemon juice from concentrate, scrape bottom of skillet to clear it, and cook until liquid evaporates, about 3 to 4 minutes.

Add 1/2 cup apple juice, clear bottom and sides of skillet, and cook until about half of liquid evaporates, about 2 to 3 minutes. Stir in remaining 1 cup stock, 1/4 cup lemon juice from concentrate, 1/4 cup apple juice and 2 tablespoons pepper sauce. Bring to boil, whisk in cornstarch-apple juice mixture and return to boil. Lower heat to medium and cook until sauce is thickened, about 3 to 4 minutes. Turn off heat and whisk in artificial sweetener.

Nutrition
no information available

Serves
Makes 2 1/2 cups

Variations
no information available