Directions:
- Sauté the chopped shallots or scallions in the butter. Gradually add the wine and bouillon. Let it come to a boil and add the seasonings. Cook down for a few minutes. Add beurre manié to thicken to taste. Let simmer for a few minutes and strain.
- Variations Bordelaise Sauce: Add a little poached marrow to the brown sauce. Correct the seasoning and add a touch of chopped parsley.
- Sauce Diablé: Add 1 tablespoon Dijon mustard and a few dashes Tabasco to the brown sauce. Stir well.
- Sauce Périgueux: Add finely chopped truffles to the brown sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 765.65 Kcal (3206 kJ) | ||
| Calories from fat | 310.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.55g | 53% | |
|---|---|---|---|
| Cholesterol | 91.59mg | 31% | |
| Sodium | 1161.43mg | 48% | |
| Potassium | 1591.26mg | 34% | |
| Total Carbs | 63.51g | 21% | |
| Sugars | 28.75g | 115% | |
| Dietary Fiber | 9.98g | 40% | |
| Protein | 13.46g | 27% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.5mg | 20% | |
| Calcium | 176.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 84.5 Kcal (354 kJ) | ||
| Calories from fat | 34.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 53% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 31% | |
| Sodium | 128.18mg | 48% | |
| Potassium | 175.61mg | 34% | |
| Total Carbs | 7.01g | 21% | |
| Sugars | 3.17g | 115% | |
| Dietary Fiber | 1.1g | 40% | |
| Protein | 1.48g | 27% | |
| Vitamin C | 3mg | 45% | |
| Iron | 0.4mg | 20% | |
| Calcium | 19.5mg | 18% | |
* 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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