Lemon-Dill Sauce for P90x Phase I
- Carbohydrate 2.35339337653231 g
- Cholesterol 0 mg
- Fat 0.0895870000073505 g
- Fiber 0.0389681245980875 g
- Protein 0.539213625182118 g
- Saturated Fat 0.00216877500125459 g
- Serving Size 1 1 Serving (71g)
- Sodium 187.713281250989 mg
- Sugar 2.31442525193422 g
- Trans Fat 0.0808808687521621 g
- Calories 20 calories
Step-by-step
- Coat a large saute pan with cooking spray and saute shallots until soft (not brown), moistening with wine if necessary.
- Dissolve the arrowroot in 1/2 cup of the chicken broth. Set aside.
- Add remaining wine to shallots and reduce by half. Add remaining chicken broth and reduce by half again.
- Add the arrowroot mixture. Transfer the mixture to a food processor or blender and puree until smooth.
- Return the sauces to the pan. Add lemon juice and lemongrass and simmer over low heat for about 30 minutes, until thick. Strain out the lemongrass and stir in the dill.
Traditional pan sauces rely on heavy cream or cold butter mounted at the end of cooking to achieve viscosity, but this fat-free version achieves structure entirely through a combination of wine reduction and starch gelatinization. Sautéing the shallots until soft without allowing any browning preserves a clean, pale color and prevents bitter caramelized notes from overpowering the delicate herbal components. Cooking the shallots gently over medium-low heat requires about eight to ten minutes, using splashes of white wine to prevent scorching instead of relying on added oils.
Success hinges entirely on how the arrowroot is handled during the thickening phase, because starches break down when subjected to prolonged high heat or vigorous boiling. Dissolving the two tablespoons of arrowroot in cold chicken broth before introducing it to the hot pan prevents clumping, while keeping the subsequent simmer strictly at a low heat ensures the starch molecules maintain their capacity to trap liquid. Blending the reduced liquid and shallots prior to the final thirty-minute simmer creates a completely homogeneous base that coats the back of a spoon smoothly.
Straining out the minced lemongrass after the final thirty-minute reduction step is essential, as fibrous stalks leave an unpleasant woody texture even after extended cooking. Stirring the fresh chopped dill in at the very end protects volatile aromatic compounds from degrading under sustained heat, maintaining maximum brightness. Because fresh herbs oxidize rapidly when exposed to air, incorporating them off the heat keeps the vibrant green flecks visually distinct.
Stored properly in a sealed glass container in the refrigerator, this condiment remains stable for up to four days without separating. Reheating requires gentle, low-heat conditions on the stovetop accompanied by a splash of water or broth to restore the original pouring consistency, since starches continue to tighten slightly during cold storage.
