Ingredients30 m servings 73 cals
- Heat olive oil in a small saucepan over medium heat. Stir in garlic and onions, and cook for 2 to 3 minutes until the onions soften and turn translucent. Add the dill, thyme, salt, and pepper; cook for 30 seconds to flavor the onion.
- Stir in the Dijon mustard, balsamic vinegar, and beef stock. Bring to a simmer over medium-high heat then reduce heat to low, and continue simmering for 5 minutes to infuse the flavors. Remove sauce from the heat, and whisk in sour cream; season to taste with salt and pepper before serving.
Per Serving: 73 calories; 5.1 g fat; 5.3 g carbohydrates; 1.2 g protein; 3 mg cholesterol; 356 mg sodium. Full nutrition
ReviewsRead all reviews 5
Made this for dinner tonight and I really liked it. I served it with meatballs. I did add 1 teaspoon of sugar though. Just to give it a hint of sweetness. Overall, I thought it was a good, e...
love it, i like saucey,my husband likes steak, so it's perfect to serve my man on no-kids-night. thanks for sharing lady!
I'm rating this based on using chicken broth and chicken, as suggested as possible by the submitter of the recipe. I did use dried dill but kept everything else as written. The photos I took s...