Shallot Port Wine Sauce
(1 vote)
(1 vote)
Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
138
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 138 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 sprig rosemary
- 6 shallots
- 1 Tbsp butter
- Tomato paste
- 100 milliliters white Port wine
- 50 milliliters white balsamic vinegar
- 400 milliliters Veal stock
- 1 Tbsp sauce thickener
Preparation steps
1.
Rinse rosemary, pluck needles from stem and chop finely. Peel shallots and finely dice. Melt butter in a saucepan and sauté shallots until translucent. Add tomato paste and rosemary and stir. Deglaze the saucepan with port wine and white balsamic vinegar. Add veal stock (or lamb or chicken stock as desired), mix and simmer until liquid is reduced by half. Add cornstarch, mix and let thicken. Serve with veal, lamb or poultry dishes.
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