Directions:
- Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1734.2 Kcal (7261 kJ) | ||
| Calories from fat | 1420.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 157.83g | 243% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 114832.75mg | 4785% | |
| Potassium | 2142.12mg | 46% | |
| Total Carbs | 101.77g | 34% | |
| Sugars | 47.13g | 189% | |
| Dietary Fiber | 17.12g | 68% | |
| Protein | 18.07g | 36% | |
| Vitamin C | 46.7mg | 78% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.1mg | 34% | |
| Calcium | 230.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 86.95 Kcal (364 kJ) | ||
| Calories from fat | 71.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 243% | |
|---|---|---|---|
| Cholesterol | 1.53mg | 10% | |
| Sodium | 5757.24mg | 4785% | |
| Potassium | 107.4mg | 46% | |
| Total Carbs | 5.1g | 34% | |
| Sugars | 2.36g | 189% | |
| Dietary Fiber | 0.86g | 68% | |
| Protein | 0.91g | 36% | |
| Vitamin C | 2.3mg | 78% | |
| Iron | 0.3mg | 34% | |
| Calcium | 11.6mg | 23% | |
* 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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