I primarily use this sauce on a seared scallop salad. But it could be used as a garnish on green vegetables, any cooked fish or shellfish, eggs, etc.
1. In a medium sauce pan over medium heat, sauté the shallots and garlic in the oil until translucent (about 3-5 minutes). Add all the liquid ingredients and simmer until only about a 1/4 cup of liquid remains. Take off the heat and add the cream. Then over low heat whisk in the butter, one piece at a time. Add the sugar and seasonings to taste. To keep warm until use, put pan in a skillet of water, with the burner on med low (not boiling). Note: You can very the type of vinegar used to change the flavor of the sauce, i.e. red wine, balsamic, white wine, etc.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 172 | ||
Calories from Fat: 156 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 45.9mg | 14 % | |
Sodium 186.1mg | 6 % | |
Potassium 73mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 1.8g | 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: 172
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