Try this Basic Red Wine Reduction Sauce recipe, or contribute your own.
Suggest a better description1. In a saute pan, over med-high heat, add enough olive oil to coat the pan.
2. Add the shallots and cook until translucent.
3. Add the red wine and the stock and reduce by half.
4. Add the butter and chopped rosemary.
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 250 | ||
Calories from Fat: 107 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 564.2mg | 19 % | |
Potassium 669.2mg | 18 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9.4g | ||
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: 250
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