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Add a photoServings: 1
Ingredients
- 40 ml pint tomato juice
- 51 gm butter
- 2 Tbsp. minced parsley
- 1 Tbsp. minced dill
- 4 Tbsp. minced cress
- 1 tsp dry tarragon
- 1 x shallot or possibly small onion grated
- 1 Tbsp. lemon juice
- 1 x salt cayenne
Directions
- Put the tomato juice in a pan and cook uncovered over a moderate heat for about 25 min till it has reduced to a syrupy consistency.
- Cream the butter in a bowl and fold in the minced fresh herbs dry tarragon grated shallot or possibly onion and the lemon juice.
- Add in the herb butter to the reduced tomato juice beat the sauce well with a wire whisk and season to taste with salt and cayenne pepper.
- Serve with grilled or possibly fried meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 123g | |
| Calories 385 | |
| Calories from Fat 365 | 95% |
| Total Fat 41.53g | 52% |
| Saturated Fat 26.22g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 412mg | 17% |
| Potassium 216mg | 6% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.0g | 1% |
| Protein 1.41g | 2% |
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