Tarragon Reduction
by cheflamzy
tarragon reduction for béarnaise sauce
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INGREDIENTS
- 1 quart shallots finely minced
- 1/4 cup black pepper
- 1 bottle (3.5oz) Dry Tarragon leaves
- 1 gallon red wine vinegar
- 1 gallon white wine
INSTRUCTIONS
combine all in a non-reactive pan, bring to a simmer and reduce until almost dry. Yields 1 1/2 quarts
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3981g) | ||
| Recipe Makes: Servings | ||
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| Calories: 1421 | ||
| Calories from Fat: 1 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 200.9mg | 7 % | |
| Potassium 2944.2mg | 77 % | |
| Total Carbohydrate 55.8g | 16 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 54.5g | ||
| Protein 1.2g | 2 % | |
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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. |
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Calories per serving: 1421
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