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Tuesday, August 4, 2009

[Healthy_Recipes_For_Diabetic_Friends] Ravigote Sauce (Hot) - French - 4g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Ravigote Sauce (Hot) - French

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup white wine vinegar
2 large shallots -- minced
2 tablespoons chopped fresh chives
1 1/2 cups stock -- white or light colored
2 tablespoons butter -- (1/4 stick), melted
1 tablespoon flour
salt and freshly ground pepper to taste
1 large egg yolk -- beaten
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon

IN a small, heavy saucepan, over high heat, bring the vinegar, shallots, and chives to a boil and reduce until only one tablespoon of the liquid is left. Strain the reduction through a small strainer and stir it into the stock. Set aside.

Melt the butter in a small, heavy saucepan over medium heat. Add the flour and cook, stirring, for 3 minutes. Then, little by little, add the stock, stirring constantly. Season well and simmer over low heat for about 5 minutes.

Beat about 1/4 cup of the hot sauce into the beaten egg yolk; then pour the egg yolk mixture into the remaining sauce, stirring constantly. Add the herbs and heat the sauce through over low heat, but do not let it boil. Serve very hot.

Yield: about 1 cup

This is an important sauce in the French kitchen. It can accompany boiled [favorites] or even hard-boiled eggs.

Cuisine:
"French"
Source:
"The Complete Book of Sauces by Sallie Y. Williams, MacMillian Publishing, 1990"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 80 Calories; 7g Fat (76.3% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0