RecipeDB

Cooking in progress....

Savoury Sauce for Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.9595
Energy (kCal)1081.679
Carbohydrates (g)98.8696
Total fats (g)69.2849
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soften the shallots in a little butter over a low heat. | 2. Then add the vinegar and white wine and boil until reduced to one third. | 3. Add the cream and cook gently for 1 minute. | 4. Mix in the butter little by little and add the herbs. | 5. Transfer to a blender and process until smooth or pass through a fine sieve. | 6. Return to the pan, season with salt and pepper and heat very gently to warm through. | 7. Serves with steamed fresh veggies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 2 chopped 230.4 53.76 8.0 0.32
    white wine vinegar 2 fluid - - - -
    white wine 2 fluid - - - -
    heavy whipping cream 4 fluid - - - -
    butter 5 ounces unsalted 807.975 37.1243 25.2457 68.04
    parsley 1/4 ounce 2.5515 0.4486 0.2105 0.055999999999999994
    dill weed 1/4 ounce 3.0476 0.4975 0.2452 0.0794
    chervil 1/4 ounce 16.7971 3.4799 1.6443 0.2764
    tarragon 1/4 ounce 20.9078 3.5593 1.6138 0.5131
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition