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Saute [[huckleberries]], [[shallot]] And [[garlic]] in [[olive oil]] For 1 Minute. Add [[red wine]] And Reduce by Half. Add Demiglace.Remove From Heat And Season With [[salt]] And [[pepper]] And [[butter]].Makes About 1 Cup. |
Saute [[huckleberries]], [[shallot]] And [[garlic]] in [[olive oil]] For 1 Minute. Add [[red wine]] And Reduce by Half. Add Demiglace.Remove From Heat And Season With [[salt]] And [[pepper]] And [[butter]].Makes About 1 Cup. |
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| − | Calories Per 1 Tbsp. 25, Fat 2 g, Carbs 1 g, Sodium 18 Mg, Fiber |
+ | Calories Per 1 Tbsp. 25, Fat 2 g, Carbs 1 g, Sodium 18 Mg, Fiber 0 G. |
Revision as of 15:16, 11 January 2010
huckleberry Merlot Sauce
- 1/2 Cup huckleberries
- 1 Tablespoon Minced shallot
- 1 Teaspoon Minced garlic
- 1 Tablespoon olive oil
- 1/2 Cup Merlot or Other red wine
- 1/4 Cup Demiglace, Reduced beef stock
- 1 Ounce butter
Saute huckleberries, shallot And garlic in olive oil For 1 Minute. Add red wine And Reduce by Half. Add Demiglace.Remove From Heat And Season With salt And pepper And butter.Makes About 1 Cup.
Calories Per 1 Tbsp. 25, Fat 2 g, Carbs 1 g, Sodium 18 Mg, Fiber 0 G.