Directions:
- In a small saucepan, combine the vermouth and shallots.
- Simmer until liquid has reduced to 1/4 cup, about 10 minutes.
- Strain and discard solids.
- Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.
- Reduce to low and gradually add the butter, whisking until just melted.
- Whisk in the tapenade.
- Season.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.46 Kcal (521 kJ) | ||
| Calories from fat | 76.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 13% | |
|---|---|---|---|
| Cholesterol | 21.5mg | 7% | |
| Sodium | 84.3mg | 4% | |
| Potassium | 29.18mg | 1% | |
| Total Carbs | 5.65g | 2% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 0.38g | 1% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 14.9mg | 83% | |
| Calcium | 10.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 221.13 Kcal (926 kJ) | ||
| Calories from fat | 135.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.02g | 13% | |
|---|---|---|---|
| Cholesterol | 38.19mg | 7% | |
| Sodium | 149.78mg | 4% | |
| Potassium | 51.85mg | 1% | |
| Total Carbs | 10.04g | 2% | |
| Sugars | 0.94g | 2% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 26.4mg | 83% | |
| Calcium | 18.6mg | 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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