Combine the stock, grapefruit juice, and sugar in a shallow heavy-bottomed saucepan. Cook to the caramel stage; there will be wisps of smoke coming from the center of the pan. Carefully whisk in the cream. Allow the mixture to boil and deepen in color. Reduce the mixture to 1 or 1 1/2 cups, whisking constantly. When it is caramel-dark, add the soy sauce. Strain through a fine-mesh strainer and reserve. This recipe yields 1 to 1 1/2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from NORMANS NEW WORLD CUISINE by Norman Van Aken - published by Random House From the TV FOOD NETWORK - (Show # EM-1B11 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 05-01-1998 Recipe by: Norman Van Aken
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|Serving Size: 1 Serving (708g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 794 (39%)|
|Amt Per Serving||% DV|
|Total Fat 88.2g||118 %|
|Saturated Fat 54.8g||274 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 326.1mg||100 %|
|Sodium 269.8mg||9 %|
|Potassium 446mg||12 %|
|Total Carbohydrate 321.8g||95 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 321.6g|
|Protein 6g||9 %|
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Calories per serving: 2047
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