​Excellent pan sauce for chicken, fish, beef, rice, veggies, etc!
DIETS: LC GF KT VG VT
Servings: 2
Time: 20 minutes

Ingredients:

• 1 teaspoon chicken or vegetable bouillon
• 1/4 cup water
• 3 Tablespoons sour cream (vegan, if desired)
• 2 Tablespoons fresh dill weed, chopped
• 2 teaspoons Dijon mustard
• 1 Tablespoon butter (vegan,  if desired)
• Salt/Pepper, to taste

Instructions:

• Add bouillon and water to a saucepan (or use the skillet used for frying meat if applicable)
• Bring to a boil and simmer (about 2 minutes)
• Reduce heat to low and whisk in sour cream, dill weed and mustard until well blended.
• Remove from heat and stir in butter and any resting juices from meat (if applicable).
• Add salt/pepper, to taste.
  

Nutrition Info Per Serving: 
Calories 100
Total Fat 10 g
Cholesterol 25 mg
Sodium 132 mg
Potassium 143 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 1 g
Protein 1 g