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Ingredientes
- 2 Tbsp. Freshly minced shallots
- 1/2 c. Dry white wine
- 1 Tbsp. White wine vinegar
- 1/2 tsp Freshly grnd white pepper
- 1 c. Heavy cream
- 1/4 lb Unsalted butter - (1 stick) divide into 4 pcs
- 2 Tbsp. Minced fresh dill generous Tbsp.
- 2 tsp Minced fresh chives
- 3 tsp Dijon mustard to 4 tsp. Salt to taste
Direcciones
- In a medium-size saucepan, combine the shallots, wine, vinegar, and white pepper. Bring to a boil, uncovered, and reduce by half. Add in the cream, and reduce again by half. (Sauce should be slightly thickened.) Lower heat and whisk in the butter, one piece at a time. Quickly add in the dill, chives, and mustard, and salt to taste. Sauce will be rich and creamy. May be made 3 to 4 hrs before serving and kept hot in a thermos (separates if reheated).
- This recipe yields about 1 c. of sauce.
- Comments: This sauce is delicious over vegetables, fish, chicken, and veal.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 404g | |
| Calories 1355 | |
| Calories from Fat 1204 | 89% |
| Total Fat 137.04g | 171% |
| Saturated Fat 85.94g | 344% |
| Trans Fat 0.0g | |
| Cholesterol 408mg | 136% |
| Sodium 239mg | 10% |
| Potassium 348mg | 10% |
| Total Carbs 11.37g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.35g | 1% |
| Protein 4.82g | 8% |
