Lemon Herb Sauce

Ingredients

1 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon assorted chopped fresh herbs, such as basil, parsley, chives or oregano

Instructions

Put the chicken stock in a small saucepan and bring to a simmer. Remove from the heat.

Combine the stock and mustard in a blender or food processor, and process on high speed. With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth. Transfer to a gravy boat or measuring cup and cover to keep warm until ready to serve.

Yield: Makes about 1 1/4 cups