Post by dudette2001uk on May 30, 2015 20:45:00 GMT
1 onion, chopped
2 garlic cloves, crushed
312ml/11fl oz chicken stock
1 tbs crushed peppercorns
1 tbs worcestershire sauce
198g/7oz very low fat natural fromage frais
salt and freshly ground black pepper
1. Place onion, garlic and stock in a pan and bring to the boil. Reduce the heat, add the peppercorns and worcestershire sauce and simmer for 15-20 mins, or until the sauce is reduced and slightly thickened.
2. Remove from the heat, stir in the fromage frais and season with salt and pepper.
3. Keep the sauce warm until ready to use, but do not allow it to boil or it will curdle.
From the Slimming World book "Saucy Secrets".
2 garlic cloves, crushed
312ml/11fl oz chicken stock
1 tbs crushed peppercorns
1 tbs worcestershire sauce
198g/7oz very low fat natural fromage frais
salt and freshly ground black pepper
1. Place onion, garlic and stock in a pan and bring to the boil. Reduce the heat, add the peppercorns and worcestershire sauce and simmer for 15-20 mins, or until the sauce is reduced and slightly thickened.
2. Remove from the heat, stir in the fromage frais and season with salt and pepper.
3. Keep the sauce warm until ready to use, but do not allow it to boil or it will curdle.
From the Slimming World book "Saucy Secrets".