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Normandy White Butter Sauce

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Ingredients
  Fish court bouillon 1 Cup (16 tbs), strained
  White vinegar 2 Tablespoon
  Butter 1 Cup (16 tbs), cut into pieces
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1.On a low flame simmer court bouillon and vinegar for 10 minutes.
2.Once 2/3 to 3/4 cup liquid is left, remove from the flame.
3.Add butter, one by one piece and stir.
4.Put salt and pepper.

SERVING
5.Serve in heated sauce boat.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Butter
Interest: 
Everyday
Cook Time: 
20 Minutes

Rate It

Your rating: None
4.095835
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1645 Calories from Fat 1604

% Daily Value*

Total Fat 183 g280.8%

Saturated Fat 115.6 g577.9%

Trans Fat 0 g

Cholesterol 483.8 mg161.3%

Sodium 1094.1 mg45.6%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0.03 g0.13%

Sugars 0.2 g

Protein 8 g15.1%

Vitamin A 112.5% Vitamin C 2.1%

Calcium 6.5% Iron 3.4%

*Based on a 2000 Calorie diet

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Normandy White Butter Sauce Recipe