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Ingredients
1 tablespoon butter
2 tablespoons finely chopped shallots
¼ cup dry white wine
1 teaspoon Worcestershire sauce
½ cup chicken broth
1 tablespoon tomato paste
½ cup heavy cream
1 tablespoon extra-strong, imported mustard
Salt and freshly ground pepper
Nutritional analysis per serving
12 grams carbs; 112 milligrams cholesterol; 428 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 23 grams saturated fat; 38 grams fat; 1 gram trans fat; 1 gram fiber; 574 milligrams sodium; 6 grams protein; 7 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 the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the wine and cook down to about two tablespoons.
- Step 2
Add the Worcestershire sauce and chicken broth. Stir in the tomato paste and cook down by almost half. Add the cream and stir. Add the mustard, salt to taste and a generous grinding of black pepper and serve.
Private Notes
Comments
Didn't have tomato paste or Worcestershire sauce and couldn't run out; instead, used a tablespoon of vegetable Better Than Bouillon base. Although different than Claiborne and Franey's specifications, it was delicious: salty and rich.