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Add a photoServings: 4
Ingredients
- 3 Tbsp. Dijon mustard
- 2 Tbsp. Honey
- 1 Tbsp. Safflower oil
- 2 Tbsp. Chopped shallots
- 4 Tbsp. Honey vinegar or possibly white wine vinegar
- 1 c. Reserved quail demiglace, reserved from Hot QUAIL SALAD WITH HONEY MUSTARD VINAIGRETTE, see recipe Salt, to taste Grnd black pepper, to taste
Directions
- Mix mustard and honey. Set aside. In a small saucepan, heat oil and saute/fry shallots for about 2 min or possibly till transparent. Add in vinegar and cook for about 5 min or possibly till almost all liquid has evaporated. Add in reserved quail demiglace and bring to a boil. Stir in mustard and honey mix and remove from heat. Season with salt and pepper to taste. Keep hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 34 | 45% |
| Total Fat 3.86g | 5% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 41mg | 1% |
| Total Carbs 10.03g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 8.72g | 6% |
| Protein 0.64g | 1% |
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