Apple Cider Cream Sauce
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INGREDIENTS
INSTRUCTIONS
Melt butter. Add flour until blond roux forms. Stir in mixture of heavy cream and apple cider; reduce by half. Stir in red pepper, salt, and sage to taste. Cook until thickened, stirring frequently. Add Brandy to mixture. Bring to a gentle simmer and serve with Oyster-Stuffed Pork Loin Source: Cajun Revalations: Chef: Brit Shockley Recipe By : Rhonda Guilbeaux From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (131g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 253 | ||
| Calories from Fat: 201 (79%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22.4g | 30 % | |
| Saturated Fat 13.9g | 70 % | |
| Monounsaturated Fat 6.3g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 77.4mg | 24 % | |
| Sodium 53.8mg | 2 % | |
| Potassium 116.9mg | 3 % | |
| Total Carbohydrate 12.6g | 4 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 12.4g | ||
| Protein 1.5g | 2 % | |
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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. |
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Calories per serving: 253
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