Rosemary and eschalot gravy

Rosemary and eschalot gravy

3.8 49 valoraciones

Prep. 10min

Total 30min

300 g

Ingredientes

olive oil
1 tbsp
eschalots (approx. 150 g), peeled and cut into halves
8
unsalted butter cut into pieces
50 g
fresh rosemary (approx. 10 cm long)
2 - 3 sprigs
red wine
120 g
Meat stock paste (see Tips)
½ tbsp
water
250 g
cornflour
1 tsp
ground black pepper adjust to taste
½ tsp

Dificultad

fácil

Inf. nutricional por 300 g

Calorías 950.4 kcal / 3976.4 kJ

Proteína 13.5 g

Grasa 54.9 g

Carbohidratos 88 g

Fibra 16.2 g

Grasas saturadas 27.7 g

Sodio 798.5 mg

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