Directions:
- In a small nonreactive saucepan, heat the tomato sauce, vinegar, and shallots until they form a thick paste, measuring about 1/4 cup. Now slowly whisk in the cold butter, a few cubes at a time into the reduced sauce. Make sure to completely incorporate each addition of butter before adding any more. Once all the butter is incorporated, stir in the parsley and adjust the seasonings. Serve atop potato pancakes, fish, or chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1887.3 Kcal (7902 kJ) | ||
| Calories from fat | 1653.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 183.71g | 283% | |
|---|---|---|---|
| Cholesterol | 487.51mg | 163% | |
| Sodium | 3932.43mg | 164% | |
| Potassium | 882.9mg | 19% | |
| Total Carbs | 59.42g | 20% | |
| Sugars | 29.3g | 117% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 5.05g | 10% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3mg | 17% | |
| Calcium | 117mg | 12% | |
| Amount Per 100 g | |||
| Calories | 370.68 Kcal (1552 kJ) | ||
| Calories from fat | 324.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.08g | 283% | |
|---|---|---|---|
| Cholesterol | 95.75mg | 163% | |
| Sodium | 772.35mg | 164% | |
| Potassium | 173.41mg | 19% | |
| Total Carbs | 11.67g | 20% | |
| Sugars | 5.75g | 117% | |
| Dietary Fiber | 1.01g | 21% | |
| Protein | 0.99g | 10% | |
| Vitamin C | 4.4mg | 37% | |
| Vitamin A | 0.4mg | 76% | |
| Iron | 0.6mg | 17% | |
| Calcium | 23mg | 12% | |
* 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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