Directions:
- In a bowl cream together the cheese and the butter until the mixture is smooth.
- In a saucepan boil the wine and the peppercorns until the liquid is reduced to about 1 tablespoon.
- Add the cream, and boil the liquid until it is reduced by on half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the minced parsley.
- Remove the pan from the heat and keep the sauce warm until service.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.41 Kcal (1823 kJ) | ||
| Calories from fat | 354.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.34g | 61% | |
|---|---|---|---|
| Cholesterol | 109.98mg | 37% | |
| Sodium | 368.86mg | 15% | |
| Potassium | 71.01mg | 2% | |
| Total Carbs | 2.53g | 1% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 10.09g | 20% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 0.1mg | 0% | |
| Calcium | 173.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 312.82 Kcal (1310 kJ) | ||
| Calories from fat | 254.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.26g | 61% | |
|---|---|---|---|
| Cholesterol | 79.01mg | 37% | |
| Sodium | 265.01mg | 15% | |
| Potassium | 51.02mg | 2% | |
| Total Carbs | 1.82g | 1% | |
| Sugars | 0.47g | 3% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 7.25g | 20% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 1.1mg | 51% | |
| Calcium | 124.4mg | 17% | |
* 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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