Directions:
- Reduce the vinegar, wine, shallots, salt and pepper in a saucepan over medium heat to 1/4 cup mixture of solids and liquids.
- Cool the mixture to 140°F
- Place the saucepan with the reduced shallot/wine mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
- Strain the sauce into a sauceboat and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.71 Kcal (1807 kJ) | ||
| Calories from fat | 364.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.45g | 62% | |
|---|---|---|---|
| Cholesterol | 107.37mg | 36% | |
| Sodium | 17.04mg | 1% | |
| Potassium | 283.94mg | 6% | |
| Total Carbs | 13.33g | 4% | |
| Sugars | 6.19g | 25% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.8mg | 4% | |
| Calcium | 42.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 263.17 Kcal (1102 kJ) | ||
| Calories from fat | 221.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.66g | 62% | |
|---|---|---|---|
| Cholesterol | 65.45mg | 36% | |
| Sodium | 10.39mg | 1% | |
| Potassium | 173.09mg | 6% | |
| Total Carbs | 8.13g | 4% | |
| Sugars | 3.78g | 25% | |
| Dietary Fiber | 1.37g | 9% | |
| Protein | 1.68g | 5% | |
| Vitamin C | 3.8mg | 10% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 0.5mg | 4% | |
| Calcium | 26mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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