From Saveur
For the shallot sauce: In a 12-inch skillet, heat 1 tablespoon of the olive oil over medium. Add the shallots, 1 bay leaf, 1 rosemary sprig, 1 thyme sprig, and the garlic and cook, stirring, until the shallots start to caramelize, 6 to 8 minutes. Stir in the stock and cook until reduced by half, about 5 minutes. Remove from the heat and stir in the cream and 2 1/2 tablespoons butter. Discard the bay leaves and herb stems and purée the sauce in a blender until smooth. Scrape into a bowl and season with kosher salt and pepper.
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Serving Size: 1 Serving (1297g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1412 | ||
Calories from Fat: 810 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90g | 120 % | |
Saturated Fat 49g | 245 % | |
Monounsaturated Fat 30.6g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 253.7mg | 78 % | |
Sodium 1015.9mg | 35 % | |
Potassium 2812mg | 74 % | |
Total Carbohydrate 133g | 39 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 130.9g | ||
Protein 31.5g | 45 % | |
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: 1412
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