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Reforme Sauce

Chef.Foodie's picture
Ingredients
  Sauce 300 Milliliter
  Wine vinegar 150 Milliliter
  Peppercorns 12 , crushed
  Red currant jelly 1 Teaspoon
  Wine 75 Milliliter
  Salt To Taste
Directions

1. Add peppercorns to vinegar. Reduce vinegar to about 15 ml.
2. Add espagnole sauce, jelly and wine.
3. Boil up. Strain and use as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Vinegar
Interest: 
Everyday, Healthy

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3.966665
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 289 Calories from Fat 104

% Daily Value*

Total Fat 12 g17.9%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1936.3 mg80.7%

Total Carbohydrates 31 g10.4%

Dietary Fiber 7.8 g31.1%

Sugars 16 g

Protein 3 g5.4%

Vitamin A 38.9% Vitamin C 40.1%

Calcium 1.6% Iron 19.8%

*Based on a 2000 Calorie diet

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Reforme Sauce Recipe