Heat the butter, over low heat, until it begins to foam. Add the shallots and saute 2 minutes until they are translucent. Add the pepper and cook for 30 seconds to release its flavor. Add the bouillon and bring to a boil, simmer 2 minutes. Dissolve the cornstarch in the white wine. Add the cornstarch mixture to the peppercorn base, return to the boil and cook for 2 minutes before serving. Adjust seasoning. This recipe yields sauce for 4 to 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C30) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (343g)|
|Recipe Makes: 1|
|Calories from Fat: 320 (80%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 91.5mg||28 %|
|Sodium 1038.7mg||36 %|
|Potassium 441.1mg||12 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 15.6g|
|Protein 5.5g||8 %|
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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: 402
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