Try this Cream of Shallots Sauce - Great Chefs recipe, or contribute your own.Suggest a better description
In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cup (651g)|
|Recipe Makes: 2 Cups|
|Calories from Fat: 1017 (92%)|
|Amt Per Serving||% DV|
|Total Fat 113g||151 %|
|Saturated Fat 71.3g||357 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 321.5mg||99 %|
|Sodium 1843.4mg||64 %|
|Potassium 186.3mg||5 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 7g|
|Protein 2.3g||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: 1109
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.