Yogurt Sour Cream Sauce

U.S

Metric

Ingredients

I

Procedure

l tbsp

l5 g

Butter

l.

Melt the butter in a pan and sweat the shallots until soft.

3i2 oz

lGG g

Shallots, chopped fine

Z.

Add the wine and reduce by half, then add the chicken stock

5 fl oz

15G mL

White wine

and reduce again until syrupy.

112 pt

yGG mL

Chicken stock

3.

Strain into a clean pan.

8 oz

Z5G g

Sour cream

4.

Allow to cool slightly before adding the sour cream and the

8 oz

Z5G g

Yogurt, plain

yogurt. Reheat gently and season.

Per 1 ounce:

Calories, 45; Protein, 1 g; Fat, 3.5 g (65% cal.); Cholesterol, 10 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 20 mg.

Per 1 ounce:

Calories, 45; Protein, 1 g; Fat, 3.5 g (65% cal.); Cholesterol, 10 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 20 mg.

Continue reading here: Sauce Vierge

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