1. Saute shallots in butter for 3-4 minutes
2. Add wine and sherry and cook until evaporated.
3. Mix in flour to create a roux.
4. Add stock and cream reducing by half.
5. Whisk in remaining ingredients, making sure the cheese is melted and season.
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 63 Servings|
|Calories from Fat: 53 (78%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 15.4mg||5 %|
|Sodium 43.1mg||1 %|
|Potassium 54.4mg||1 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.7g|
|Protein 0.5g||1 %|
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Calories per serving: 68
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