Sauce Robaire
1 Tbs butter
2 Tbs chopped onion
1 Tbs chopped dill pickle
1 Tbs chopped capers
2 Tbs wine vinegar
1 packet Sugar Twin
1 cup sour cream
1 Tbs Dijon mustard
2 Tbs Kitchen Bouquet
1 tsp salt
1 tsp freshly-ground black pepper
1 In a saucepan, melt butter and sauté the chopped onion.
2 Add dill pickle, capers, wine vinegar, and Sugar Twin. Simmer for 2 minutes; add sour cream, and stir over low heat until smooth.
3 Add mustard, Kitchen Bouquet, salt and pepper. Blend well and serve at once.
4 This recipe yields 1 cup; total carbs in recipe: 18.5 grams.
Yield: 1.00 cup
Recipe Type
Accompaniment, Sauces
Subject: RECIPE: Sauce Robaire 
Mon Dec 17, 2007 9:14 am
