Directions:
- In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
- Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.44 Kcal (333 kJ) | ||
| Calories from fat | 52.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 96.44mg | 4% | |
| Potassium | 69.61mg | 1% | |
| Total Carbs | 2.21g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 117.69 Kcal (493 kJ) | ||
| Calories from fat | 77.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 9% | |
|---|---|---|---|
| Cholesterol | 22.61mg | 5% | |
| Sodium | 142.87mg | 4% | |
| Potassium | 103.13mg | 1% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 1.38g | 4% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 1.29g | 2% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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