A nice butter sauce for rib eyes.
Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced down to 1/4 c (8-10 minutes.) Remove the peppercorns. Whisk in the honey and rosemary. Let cool to room temperature. Combine the balsamic mixture and the butter in a food processor and process until smooth. Scrape into a bowl and refrigerate for 30 minutes to set. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 171 Calories From Fat: 148 Total Fat: 17.4g Cholesterol: 45.8mg Sodium: 295.1mg Potassium: 87.1mg Carbohydrates: 6.3g Fiber: <1g Sugar: 1.5g Protein: <1g
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Serving Size: 1 c (887g) | ||
Recipe Makes: 1/2 c | ||
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Calories: 2987 | ||
Calories from Fat: 2492 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 276.8g | 369 % | |
Saturated Fat 175.1g | 876 % | |
Monounsaturated Fat 71.8g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 732.1mg | 225 % | |
Sodium 2088.6mg | 72 % | |
Potassium 919.3mg | 24 % | |
Total Carbohydrate 112.3g | 33 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 106.8g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2987
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