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Suggest a better descriptionIn a small, heavy saucepan, combine vinegar, wine, and onions. Simmer until it is almost a glaze. Remove from heat. Add cream. Return to low heat and whisk in butter, 1 piece at a time. Add each additional piece of butter before previous one has completely melted, stirring constantly. Do not let sauce get too hot or it will liquify. Add salt, pepper, lemon juice, and celery salt. Pour over warm seafood and serve immediately. Makes 1 cup. Source: Jambalya; The Junior League of New Orleans, La. Formatted By: Joe & Lynda Beaugez, HSNX53A; Metairie, La. Posted to EAT-L Digest 24 Jul 96 Date: Thu, 25 Jul 1996 15:45:30 -0500 From: LD Goss
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 1 | ||
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Calories: 2499 | ||
Calories from Fat: 2499 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 277.8g | 370 % | |
Saturated Fat 175.9g | 879 % | |
Monounsaturated Fat 72.1g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 739mg | 227 % | |
Sodium 2033.3mg | 70 % | |
Potassium 151.6mg | 4 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.4g | ||
Protein 3.4g | 5 % | |
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: 2499
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