1 French shallots, chopped
3 tablespoon white wine vinegar
7 oz. unsalted butter, cubed
Put the shallots, vinegar and 3 tablespoon water in a pan and bring to the boil. Reduce the heat and simmer until reduced to 2 tablespoons. Remove from the heat, strain into a clean pan and return to low heat.
Whisk in the butter a few pieces at a time. The sauce will thicken as the butter is added until it is the same consistency as cream. Season to taste with salt, pepper and lemon juice.
Good with artichoke, seafood and other vegetable dishes.
2 g. Carbohydrates
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