1. In a small pan, boil the vinegar, white wine, shallot, butter, salt, pepper, tarragon, lemon juice and capers until reduced to syrupy consistency - about 11/2 tablespoons should remain.
2. Remove pan from heat and immediately beat in two pieces of chilled butter. As butter creams in the liquid, beat in another piece.
3. Set the saucepan over very low heat, and beating constantly, continue adding successive pieces of butter as each previous piece has almost creamed into the sauce. Immediately remove from heat as soon as all the butter has been used. Beat in additional seasonings to taste.
Drizzle over schnitzel
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 467 (98%)|
|Amt Per Serving||% DV|
|Total Fat 51.9g||69 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 137.4mg||42 %|
|Sodium 112.8mg||4 %|
|Potassium 31.6mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.6g|
|Protein 0.7g||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: 475
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!