¼ cup champagne vinegar ¼ cup finely snipped fresh tarragon 2 tablespoon finely chopped shallot (1 medium) 2 tablespoon chopped capers 2 teaspoon Dijon-style mustard ½ teaspoon salt ¼ cup olive oil
Peppercorn-Horseradish Sauce
1 8 ounce carton sour cream 3 tablespoon prepared horseradish 1 tablespoon snipped fresh chives 2 teaspoon white wine vineagar 1 teaspoon coarsely ground black peppercorns
Soy-Ginger Dipping Sauce
½ cup reduced-sodium soy sauce ¼ cup lime juice 2 tablespoon thinly sliced green onion (1) 2 teaspoon grated fresh ginger 2 teaspoon Asian sweet chili sauce 2 cloves garlic, minced 2 tablespoon toasted sesame oil 1 tablespoon canola oil
Peppercorn-Horseradish Sauce
Nutrition analysis per serving: 300 calories, 22 g protein, 1 g carbohydrate, 22 g total fat (9 g sat. fat), 101 mg cholesterol, 0 g fiber, 1 g total sugar. 3% Vitamin A, 2% Vitamin C, 324 mg sodium, 5% calcium, 9% iron Exchanges: 3 medium fat meat, 1.5 fat Carb Choice: 0
Soy-Ginger Dipping Sauce
Nutrition analysis per serving: 306 calories, 23 g protein, 3 g carbohydrate, 22 g total fat (7 g sat. fat), 91 mg cholesterol, 0 g fiber, 2 g total sugar, 0% Vitamin A, 3% Vitamin C, 668 mg sodium, 3% calcium, 9% iron Exchanges: 3 medium fat meat, 1.5 fat Carb Choice: 0
To Make Ahead:
Prepare sauce(s). Cover and chill for up to 24 hours. Before serving whisk sauce(s).
