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Rosemary Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.5998
Energy (kCal)957.0789
Carbohydrates (g)12.1109
Total fats (g)81.828
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Reduce white wine to approximately 4 to 5 ounces by simmering. | 2. Add shallots and rosemary, and continue simmering, stirring occasionally. | 3. When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces. | 4. Whisk in Dijon mustard. | 5. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white wine 8 ounces 185.9727 5.8967 0.1588 0.0
    heavy cream 8 ounces 771.1062 6.2142 6.441 81.828
    rosemary 3 sprigs - - - -
    dijon mustard 2 tablespoons - - - -
    shallot 2 -3 chopped 0.0 0.0 0.0 0.0

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



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