Sour Cream Sauce Au Claret
|Red currant jelly||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Claret||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||3 Cup (48 tbs)|
Melt jelly in the top of a large double boiler over simmering water.
Meanwhile, heat butter in a skillet.
Blend in the flour.
Remove from heat and add the reserved liquid (from meat and vegetables) gradually, blending well.
Cook until bubbly, stirring constantly.
Mix contents of skillet into the melted jelly.
Stir in the wine.
Add the sour cream gradually, blending well after each addition.
Heat thoroughly over simmering water, stirring occasionally.
Serving size: Complete recipe
Calories 3492 Calories from Fat 1843
% Daily Value*
Total Fat 210 g322.7%
Saturated Fat 125.7 g628.6%
Trans Fat 0 g
Cholesterol 552.3 mg184.1%
Sodium 810.6 mg33.8%
Total Carbohydrates 365 g121.7%
Dietary Fiber 1.7 g6.8%
Sugars 228.5 g
Protein 22 g43.5%
Vitamin A 124.5% Vitamin C 10.3%
Calcium 82.2% Iron 30.7%
*Based on a 2000 Calorie diet