Western Herb Sauce

Serves: 24
Total Calories: 57
Yield: 3 cups


2 tablespoons chopped scallion
1/2 pound mushrooms, sliced
1/4 cup olive oil
1/4 cup butter
2 tablespoons chopped chives
2 tablespoons chopped tarragon
3 tablespoons chopped parsley
1/2 cup chopped pickled walnuts
1/2 teaspoon salt
3 tablespoons bottled Escafia sauces diabla
freshly ground black pepper to taste


Sauté scallions and mushrooms in combined olive oil and butter for 5 minutes. Add remaining ingredients and simmer for 5 minutes.

This makes a thick sauce that can be thinned by adding 1/2 cup beef bouillon and simmering the sauce an additional 5 minutes.

Serve hot with broiled steak.

Nutritional Facts:

Serves: 24
Total Calories: 57
Calories from Fat: 52

This Western Herb Sauce recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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