Yield:Yields about 2/3 cup.
亚搏手机版官方
- 4 Tbs. unsalted butter
- 1/4 cup finely chopped shallots
- 1 cup lower-salt beef or chicken broth
- 3/4 cup red wine
- 1 Tbs. balsamic vinegar
- 2 tsp. Dijon mustard, preferably grainy
- Kosher salt and freshly ground black pepper
Nutritional Information
- Nutritional Sample Size per 1 Tbs.
- Calories (kcal) : 50
- Fat Calories (kcal): 35
- Fat (g): 4
- Saturated Fat (g): 2.5
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 1
- Cholesterol (mg): 10
- Sodium (mg): 75
- Carbohydrates (g): 1
- Fiber (g): 0
- Protein (g): 1
Preparation
In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
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Amy| 08/30/2008Excellent with the blue cheese burgers in the same article. We served the burgers & sauce with rosemary focaccia on the side, and it was a great match. I could tell my son (22) was "iffy" about the sauce idea, but he loved it as much as everyone else.
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