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Suggest a better descriptionHeat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, rosemary, and shallots. Cook the shallots, stirring occasionally until they become translucent, 6 to 8 minutes. Add the sherry and simmer a few minutes. Add the stock and simmer 20 - 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 207 | ||
Calories from Fat: 119 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1219.4mg | 42 % | |
Potassium 229.2mg | 6 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 12.5g | ||
Protein 2g | 3 % | |
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: 207
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