Diabetic Low Fat Mustard Sauce Recipes

Steps:

• Thaw fish, if frozen.
• Arrange fish steaks in an 8x8x2-inch baking dish.
• Cover with vented clear plastic wrap.
• Cook on 100% power (high) for 4 to 8 minutes or till fish flakes easily when tested with a fork.
• Keep warm while preparing sauce.
• In a 2-cup measure stir together cornstarch, bouillon granules, and salt.
• Stir in milk all at once.
• Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
• Stir in mushrooms and carrot.
• Cook for 30 to 60 seconds more or till heated through.
• Stir in lemon peel.
• Serve over fish steaks.
• Sprinkle with parsley.

Steps:

• Beat egg yolks with dry mustard in the top of a double boiler until blended.
• Add vinegar gradually, beating after each addition.
• Cook over simmering water, stirring constantly until thick and smooth.
• Add milk gradually, beating in with a fork or wire whip.
• Cook 5 more minutes over simmering water.
• Remove from heat.
• Let cool 10 minutes.
• Add remaining ingredients, blend well.

Steps:

• Combine all the ingredients in a small saucepan.
• Bring to a boil.
• Cover and simmer 15 to 20 minutes on low heat.
• Best if allowed to sit in the refrigerator overnight.
• Can be used immediately after preparing.

Steps:

• Combine all ingredients; bring to full boil.
• Simmer 20 minutes.
• Serving size= 1/4 cup, free food.

Steps:

• Whisk all ingredients together.
• There are many variations, sometimes I'll saute green onions and stick the whole thing in a blender, but if you are really watching your calories this is pretty good.
• If you like it, make it on a larger scale it keeps for about two weeks in the refrigerator.

Steps:

• Blend all ingredients in food processor or blender till smooth.