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Ingredients
3 tablespoons butter
2 tablespoons finely chopped shallots
2 tablespoons white-wine vinegar
2 tablespoons dry white wine
1 cup drained canned tomatoes, chopped
1 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving
8 grams carbs; 144 milligrams cholesterol; 481 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 31 grams saturated fat; 48 grams fat; 1 gram trans fat; 2 grams fiber; 560 milligrams sodium; 4 grams protein; 6 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
Heat one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine and cook until the liquid is almost reduced.
- Step 2
Add the tomatoes and cook over relatively high heat, stirring, about three minutes.
- Step 3
Add the cream and bring to the boil. Pour the mixture into the container of a food processor or electric blender and blend thoroughly.
- Step 4
Line a saucepan with a sieve and pour the sauce into it. Strain the sauce, pressing with the back of a wooden spoon to push most of the solids through. Add salt and pepper.
- Step 5
Bring the sauce to the boil and swirl in the remaining two tablespoons of butter.
Private Notes