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Ingredients
1 cup fish stock
4 shallots minced
4 teaspoons champagne vinegar
1 cup Puligny Montrachet
Pinch thyme
1 small bay leaf
3 cups heavy cream
½ pound unsalted butter
½ cup mushrooms, sliced
Salt and white pepper to taste
Nutritional analysis per serving
5 grams carbs; 93 milligrams cholesterol; 308 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 20 grams saturated fat; 32 grams fat; 1 gram trans fat; 1 gram fiber; 246 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine fish stock, shallots, vinegar, wine, thyme, bay leaf and mushrooms in a large saucepan; reduce to approximately ¾-cup. Add cream and reduce to approximately 2 ½ cups, stirring occasionally. Add butter piece by piece, whisking continuously. Pass through a fine strainer and season with salt and pepper.
Private Notes