Ingredients
- In a blender or food processor, finely chop 1/2 cup of shallots
- 1/3 cup of dry vermouth
- 2 tsp of whole grain Dijon mustard
- 1 3/4 cup of chicken broth
- simmer this for about 3 minutes or so . It should reduce down. Strain it, keeping out the chunky bits and flecks
- In a separate pan melt
- 1 and 1/2 Tbs of unsalted butter and add in
- 1 and 1/2 Tbs of flour
- Whisk it up well so that it's smooth and whisk in the vermouth mmixture
View Full Recipe at The Colors Of Indian Cooking
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 414g | |
Calories 29 | |
Calories from Fat 4 | 14% |
Total Fat 0.41g | 1% |
Saturated Fat 0.12g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 654mg | 27% |
Potassium 331mg | 9% |
Total Carbs 1.66g | 0% |
Dietary Fiber 1.7g | 6% |
Sugars 0.0g | 0% |
Protein 4.14g | 7% |
Advertisement
Advertisement