Great sauce over fish.
1. Make the reduction by dicing the shallots and garlic.
2. Place them into a pan with the stock, tomato flesh, vinegar and herb stalks.
3. Allow to simmer and reduce to about 100ml in volume.
4. Once reduced strain through a sieve.
5. You can then either store the liquid reduction in a jar or bottle to use later.
6. To finish the sauce simply add the cream and then slowly whisk in the cubes of butter until the sauce thickens over a gentle heat.
7. Be sure not to overheat the sauce when adding the butter as it may split.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (276g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 286 | ||
Calories from Fat: 221 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 73.7mg | 23 % | |
Sodium 348.9mg | 12 % | |
Potassium 324.5mg | 9 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 10.4g | ||
Protein 5.5g | 8 % | |
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: 286
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