Directions:
- Remove meat of garlic from skins and mash. Place in saucepan. To the garlic add vinegar, wine and shallots. Over low to medium heat reduce mixture to consistency of jam.
- Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy. Season with salt and pepper. Stir in pecans and cayenne pepper Serve over steamed cauliflower
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2927.58 Kcal (12257 kJ) | ||
| Calories from fat | 2168.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 240.94g | 371% | |
|---|---|---|---|
| Cholesterol | 485.9mg | 162% | |
| Sodium | 100.24mg | 4% | |
| Potassium | 1505.15mg | 32% | |
| Total Carbs | 44.77g | 15% | |
| Sugars | 11.86g | 47% | |
| Dietary Fiber | 7.81g | 31% | |
| Protein | 11.06g | 22% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.7mg | 15% | |
| Calcium | 242.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 167.07 Kcal (699 kJ) | ||
| Calories from fat | 123.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 371% | |
|---|---|---|---|
| Cholesterol | 27.73mg | 162% | |
| Sodium | 5.72mg | 4% | |
| Potassium | 85.89mg | 32% | |
| Total Carbs | 2.56g | 15% | |
| Sugars | 0.68g | 47% | |
| Dietary Fiber | 0.45g | 31% | |
| Protein | 0.63g | 22% | |
| Vitamin C | 0.3mg | 7% | |
| Vitamin A | 0.1mg | 76% | |
| Iron | 0.2mg | 15% | |
| Calcium | 13.9mg | 24% | |
* 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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