butter sauce
add vinegars , shallot, thyme and peppercorns together, reduce bu 3/4, add cream and bring to the boil, gradually add cold diced butter, keep in warm plaice, add lemon juice and seasoning to taste
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 119.9mg | 3 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.4g | ||
Protein 0.9g | 1 % | |
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: 25
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