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7Ingredients
55Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams salted butter (or of plain)
- 50 grams shallot (finely diced, grey jersey shallots are best)
- 50 mL wine (dry white, Muscadet wine is best if you can find some, other wise any french dry white white such as Anjou or saumur or burgundy white will do you can also use dry white vermout in stead of wine.)
- 25 mL white wine vinegar (good quality)
- seasoning
- salt
- cayenne pepper
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat460 |
| % DAILY VALUE |
| Total Fat51g78% |
| Saturated Fat32g160% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium560mg23% |
| Potassium120mg3% |
| Protein1g |
| Calories from Fat460 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A60% |
| Vitamin C6% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Bob 3 years ago
II made this sauce to go with steamed Mukamami which I find rather bland by themselves. The sauce was a nice lemony yellow and creamy like heavy cream, but lacked a real butter flavor. I used salted butter, but added a little more salt to see if that would enhance the butter taste. It didn't really give me the buttery sauce that I wanted to coat the Mukamami.