Tanaku Salmon Marinade - 12 Servings - 15 Minutes
1-1/2 cups soy sauce
1 lemon squeezed
4 tablespoons butter
5 cloves garlic sliced
1 tablespoon grated ginger (optional)
Instructions: On low heat warm soy sauce, add lemon juice, butter, and garlic. Marinade salmon fillets at least 1 hour before grilling
Per serving: 55.9 Calories, 3.8 Fat (57.3 calories from fat), 2.1 Protein, 4.4 Carbohydrate, 10 Cholesterol, 2096 Sodium
returnPinot-plank salmon fillet - 15 Servings
1 whole salmon fillet
2 cups alder or mesquite wood chips
5 each rosemary sprigs 3 to 5 in. long
5 each marjoram sprigs 3 to 5 in. long
5 each thyme sprigs 3 to 5 in. long
10 each lemon wedges
Instructions: Soak a good untreated cedar or clear fir plank in pinot noir or burgundy wine up to 1 day. 1 part wine to 2 parts water. The plank should be a 1-by-8 plank, 18 to 19 inches long and big enough to hold the salmon and fit on your grill. About 30 minutes before cooking, immerse fish in the red wine mixture with the plank. In another container, soak wood chips in 2 to 3 cups of the red wine mixture. Prepare to cook with indirect heat (briquets on two sides) If using gas grill, turn off the heat in the center of the grill. Drain the chips, sprinkle them on the coals (If using gas grill, put chips in a smoke box or foil pan directly on the heat in a corner, as the barbecue heats. Lift the fish and plank from the liquid. Lay fish on plank, skin down, and top with rosemary, marjoram, and thyme. Set plank and fish on grill. Cover open vents and cook 10 minutes. If cooking corn on the cob, add now and continue cooking for another 15 - 20 minutes. Cook fish until it is barely opaque, but moist looking in the center of the thickest part. Remove fish, add salt, pepper, and lemon to taste.
Per serving: 16.7 Calories, 0.4 Fat (19.2 calories from fat), 2.5 Protein, 1.9 Carbohydrate, 6 Cholesterol, 8 Sodium.
return 4 pounds Halibut filleted
1 cup cream of mushroom soup
1-1/2 cups sour cream
1 onion chopped
1 cup cheddar cheese grated
1 can mushroom sliced
1 stick butter melted
1/2 tsp old bay seasoning
1/4 tsp curry powder
Instructions: Cut fillets into 4x4 chunks and place in a 9x13 pan, sprinkle with onions and seasonings, pour melted butter over onions and halibut, sprinkle half of the sliced mushrooms over the fish, cover everything with grated cheese, mix cream of mushroom soup with sour cream and remaining sliced mushrooms, cover fish with mixture and bake uncovered at 325 for 45 minutes.
Per serving: 290.4 Calories, 14.4 Fat (45.7 calories from fat), 35.1 Protein, 3.3 Carbohydrate, 74 Cholesterol, 252 Sodium
returnDeep Fried Halibut - 12 Servings
tempera mix
bake and fry mix
beer
Halibut fillets cut into 2x3 pieces
Old Bay Seasoning
dill weed
Instructions: You will need three separate bowls. First bowl will be dry tempura mix, set aside. Second bowl will be tempura mix with Old Bay seasoning and dill weed to taste. Add beer to second bowl. Mixture should be fairly thick to coat fish. Third bowl will be dry bake and fry mix. Roll halibut in dry tempura, then dip in wet tempura, then cover with bake and fry. Set pieces on cookie sheet. Cook in oil at 350 degrees for 4 to 8 minutes, until meat is white all the way through. We usually cook 2 to 3 pieces per person.
Per serving: Not Calculated Just enjoy it!
returnPepper
Seared Salmon with Horseradish Sauce -
24 Servings
9 lbs. Salmon
as needed salt
6 tablespoons Cracked Peppercorns
4 tablespoons oil for frying
12 ounces Sour cream
12 ounces Plain nonfat yogurt
6 tablespoons Prepared horseradish
1/4 cup Minced parsley
Instructions: For each serving - Season one salmon fillet with salt. Sprinkle 3/4 tsp. cracked pepper evenly over both sides of the steak, pressing it lightly into the fish. Sear salmon in a lightly oiled, heavy skillet over high heat for 1-2 minutes on each side, or until golden brown. Reduce heat, and cook just until salmon is cooked through. Remove from heat and place on a serving plate with 2 Tbsp. Horseradish sauce.
Per serving: 97.0 Calories, 6.4 Fat(59.5 calories from fat), 7.7 Protein, 2.1 Carbohydrate, 23 Cholesterol, 44 Sodium
returnHalibut with Puttanesca Sauce- 4 Servings - 30 minutes
1 can 28 oz. plum tomatoes
3 tablespoons olive oil
2 cloves garlic cloves minced
1 large onion thinly sliced
1/3 cup oil-cured black olives, halved and pitted
2 tablespoons capers
4 each anchovy fillets rinsed and minced
1 tablespoon rosemary, fresh finely chopped
4 each halibut fillets 6-8 oz. each
1/3 cup parsley flat leaf chopped
Instructions: Drain tomatoes, reserving 1/2 cup liquid, seed and coarsely chop tomatoes, heat 1-1/2 tablespoons olive oil in a large skillet over med - low heat, add garlic and cook until aromatic, 1-2 minutes. Add onion and cook until transparent, about 5 minutes. Raise heat to med - high, add tomatoes, reserving liquid, olives, capers, anchovies, and rosemary and cook. Stir often, 2-3 minutes. Remove from heat and set aside. Heat remaining oil in a large nonstick skillet over med.high heat. Season both sides of halibut steaks with salt and pepper. Cook steaks until golden brown, 4-5 minutes on each side. Reheat the sauce until it simmers. Stir in parsley. Serve the halibut with a little sauce on each steak.
Per serving: 226.6 Calories, 12.9 Fat (52.2 calories from fat), 22.9 Protein, 3.6 Carbohydrate, 36 Cholesterol, 242 Sodium.
returnBaked Halibut with Artichokes - 6 Servings - from Dennis Meier
6 steaks halibut
2 seeded, chop shallot *see note
1 jar marinated artichoke hearts (8oz) drained and chopped
1/4 cup green onions chopped
2 tablespoons parsley chopped
2 tablespoons lemon juice
Instructions:peeled, seeded, and chopped on shallots, put halibut in baking dish, stir together remaining ingredients, then pour over fish. Bake at 350 for 25 minutes or until halibut flakes. Serves 6
Per serving: 629.3 Calories, 12.1 Fat (17.9 calories from fat), 109.5 Protein, 15.8 Carbohydrate, 163 Cholesterol, 316 Sodium
returnBlackened Salmon with Dijon Bierre Blanc - 4 Servings
1/2 cup oil
4 each 8 oz. salmon fillets
4 tablespoons salt
2 tablespoons cayenne pepper
1 tablespoon thyme
1 tablespoon garlic ground
1 tablespoon onion powder
2 cups white wine - chardonnay
2 each shallots
2 cups butter
1 cup dijon mustard
1/2 cup heavy cream
Instructions: Combine paprika, salt, cayenne pepper,thyme, garlic, onion powder. Dredge the fillets in the mixture. Heat a cast iron pan to smoking hot, add the oil and place the fillets in pan for 1-2 minutes per side. Finish in the oven at 350 for 7 minutes or until flaky. In a sauce pan combine wine and shallots, reduce by one half. Add cream and reduce by one half. Whisk in butter in small chunks, until it is combined and smooth turning off the heat. Whisk in mustard to finish the sauce.
Per serving: 1493.9 Calories, 138.2 Fat (86.1 calories from fat), 39.3 Protein, 11.1 Carbohydrate, 374 Cholesterol, 8207 Sodium
return 1 large King or Coho Salmon fillet skin left on
Old Bay Seasoning
Lawry's Seasoning Salt
Dill weed
Lemon Pepper
Marjoram
Curry powder
Butter
Lemon Juice
Instructions: Preheat barbeque for 15 - 20 minutes, then turn to low, season fillet with plenty of Old Bay, Lawry's, dill weed and Lemon pepper. Season to your taste with marjoram and curry, then sprinkle the entire fillet with lemon juice, brush oil on barbeque grids and place fillet skin side down, baste salmon with butter sauce (every 10 minutes). Butter Sauce: Melt 1/2 cup butter, add dill weed, seasoning salt and lemon juice. Barbeque with lid down for 45 minutes to 1 hour.
Per serving: Not calculated - enjoy!
returnParmesan Crusted Halibut - 12 Servings
12 each 6 ounce halibut fillets
1/2 cup seasoned flour salt/pepper
3 each eggs, beaten
2 cups Parmesan/flour mixture 50/50
Pesto Cream Sauce:
1 ounce olive oil
2 tablespoons pesto sauce
6 ounces white wine
1-1/2 lemons lemon juice
1 large diced tomato
8 ounces heavy cream
1/4 pound whole butter, softened
2 tablespoons chopped parsley, fresh
Instructions: Coat halibut in flour, egg, and Parmesan/flour mixture. Sear on griddle well coated in olive oil until golden brown. Turn and sear other side (takes 1-2 minutes on each side) Place on sheet pan sprayed with coating. Bake at 350 for approximately 15 minutes depending upon the thickness of the fish fillets. For the Pesto Cream Sauce: heat olive oil in sauté pan, add pesto and sauté briefly, add wine and lemon and reduce by 1/3. Add tomato, parsley and cream and reduce by 1/4. Add chunks of butter and whisk in stirring constantly. Notes: Do not burn the pesto, it will turn bitter, and make sure you reduce the sauce well enough before you add butter gradually in chunks. If you make fresh pesto, it will enhance the sauce.
Per serving: 230.5 Calories, 12.9 Fat (52.5 calories from fat), 22.3 Protein, 4.0 Carbohydrate, 59 Cholesterol, 81 Sodium
returnGrilled halibut with spring vegetable risotto- 1 Serving
1 tablespoon olive oil
1 tablespoon asparagus 1/2 inch thick
1 tablespoon carrot 1/4 inch thick
1 tablespoon peas
3 ounces blanched risotto 90% cooked
2 ounces chicken stock
1/2 teaspoon chives chopped
7 ounces haddock fillet brushed with olive oil grilled
Instructions: Grill halibut, while grilling - heat oil, add asparagus, carrot, peas, and cook. Add risotto to vegetables along with stock, and chives. Cook 3 - 4 minutes. Serve with vegetables, and your favorite sauce.
Per serving: 138.6 Calories, 13.6 Fat (88.4 calories from fat), 1.0 Protein, 3.1 Carbohydrate, 0 Cholesterol, 504 Sodium
return 1 cube butter
1 each onion thinly sliced
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 tablespoon brown sugar
1/2 teaspoon soy sauce
1-1/2 tablespoons lemon juice or real lemon
Instructions: Melt butter, add onion to it. Add ingredients and combine. Fillet salmon and lay skin side down on grill. Spoon sauce on salmon, salt and pepper to taste. Turn when cooked on one side and repeat. Skin should peel off before you put sauce on that side.
Per serving: 169.6 Calories, 11.4 Fat(58.8 calories from fat), 0.6 Protein, 17.4 Carbohydrate, 31 Cholesterol, 2489 Sodium
returnPotato Crusted Salmon with Roasted Red Pepper Sauce - 4 Servings
4 each 8 ounce salmon fillets
8 each new potatoes
6 ounces butter
Instructions: Slice red potatoes 1/16" thick and place in a bowl with the melted butter and toss to coat. Arrange the potatoes in straight lines across the fish. Each row should overlap one another to resemble fish scales. Place the fish (potato side down) and fry until the potatoes are brown. Turn fish over (potato side up) and bake for 15 minutes at 350. Top with Roasted Red Pepper sauce.
Per serving: 634.8 Calories, 40.5 (57.4 calories from fat), 37.8 Protein, 302. Carbohydrate, 182 Cholesterol, 476 Sodium.
return 1 pound halibut or other fish, cut into 2" pieces
1 cup flour
2 each eggs
1/2 teaspoon salt and pepper
12 each flour tortillas
2 cups cabbage
1 cup salsa
1 cup guacamole
1 cup sour cream
4 each limes
Instructions: Batter fish and fry until done. Fill tortillas with fish, squeeze lime over fish and top with cabbage and the rest of the toppings.
Per serving: 2970.9 Calories, 126.3 Fat (37.1 calories from fat), 77.5 Protein, 404.5 Carbohydrate, 468 Cholesterol, 5022 Sodium
returnAlmond Crusted Halibut- 4 servings
6 each 2 ounce halibut pieces, filleted
1 cup almonds sliced
1 cup almonds crushed
2 eggs
1 cup milk
1 cup flour
1 cup olive oil
2 cups bread crumbs
Instructions: Cut halibut into 6 inch by 2 inch strips. Lightly dust fish portions with flour. Combine the milk and eggs, and dip the flour coated fish into the egg mixture. Combine bread crumbs and almonds and thoroughly coat the fish with the almond mixture. Fry the fish until golden brown. Serve as is, or with buerre blanc sauce.
Per serving: 988.6 Calories, 62.8 Fat (57.5 calories from fat), 38.2 Protein, 66.4 Carbohydrate, 49 Cholesterol, 564 Sodium.
ReturnPotato-crusted Ling Cod with Dried Tomatoes and Artichokes 18 servings
18 each ling cod fillets approx. 7 ounces
1-1/8 quarts instant potato flakes
3/4 cup olive oil
2-1/4 cups oven dried tomatoes chopped
2-1/4 cups white wine
3 each lemons halved
8 each clove garlic minced
2-1/4 cups artichoke hearts chopped
1/4 cup fresh basil leaf chopped
1/4 cup capers
3/4 pound butter softened
Instructions: Place potato flakes in a shallow pan. Heat enough olive oil on griddle or large sauté pan, over medium-high heat, to lightly coat the pan. Coat both sides of each ling cod fillet in potato flakes and sauté until golden, approx. 3-4 minutes. Turn and finish cooking approx. 3-4 minutes more. FOR SAUCE: sauté garlic, tomatoes, and artichoke hearts in olive oil. Add wine and lemon and reduce by half. Add capers, parsley, and basil. Reduce heat and whisk in butter a few chunks at a time. Serve over fish immediately.
Per serving: 412.3 Calories, 26.4 Fat (60.9 calories from fat), 35.1 Protein, 3.1 Carbohydrate, 142 Cholesterol, 309 Sodium
return 1 pound halibut fillets cut 1/2 inch thick
4 tablespoons soy sauce
1 teaspoon minced ginger root or ground ginger
6 tablespoons corn oil
1/2 pound fresh bean sprouts
1 cup celery sliced
3 each green onion whole cut into sections
2 tablespoons cornstarch
1 teaspoon sugar
1/2 cup water
1 cup shredded red cabbage
1 pound fresh spinach
3 cups hot cooked rice
Instructions: Marinade fish in soy sauce and ginger for 15 minutes. Heat oil in a skillet. Remove fish from marinade, save the marinade. Brown fish on both sides in skillet, turning it carefully. Remove fish to a serving platter. Sauté bean sprouts, celery, and onions in the skillet for 2 to 4 minutes. Combine cornstarch, sugar, and water. Add, with the marinade, to vegetables. Mix well, stirring until thickened. Add red cabbage and spinach and stir-fry quickly until the spinach begins to wilt or go limp. Return fish to the skillet. Gently stir all ingredients. Serve with hot, cooked rice.
Per serving: 345.7 Calories, 15.6 Fat (41.4 calories from fat), 19.0 Protein, 30.7 Carbohydrate, 24 Cholesterol, 745 Sodium
returnHalibut Stuffed with Crabmeat -6 Servings
8 pieces halibut fillet
1/4 cup chopped onion
1/4 cup water
1 each 3 oz. can mushrooms, drained (save juice)
1 cup crabmeat
1/2 cup Saltine cracker crumbs
2 tablespoons parsley
1/2 teaspoon salt
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
milk
1/3 cup dry white wine
1 cup Swiss cheese, shredded
1/2 teaspoon paprika
Instructions: Sauté onion and butter until tender. Stir in drained mushrooms, crabmeat, cracker crumbs, parsley, salt and dash of pepper. Spread mixture on fillets. Bring both ends up and overlap. Put in 12x7-1/2x2 baking dish seam side down. In a saucepan, melt butter. Blend in flour and salt, add enough milk to mushroom juice to make 1-1/2 cups. Add wine and cook until thickened, pour over fillets. Bake 25 minutes at 400 degrees. Sprinkle cheese and paprika over fillets and return to oven for 10 more minutes.
Per serving: 210.5 Calories, 14.6 Fat(65.0 calories from fat), 13.8 Protein, 3.9 Carbohydrates, 67 Cholesterol, 497 Sodium.
Return 4 ounces Cajun seasoning
1 quart salsa
Instructions: Take your fillet of fish, wash it and pat dry. Lay out Cajun seasoning on a plate. Put fish on top of seasoning and press down to coat the fish well. Sear the fish in a fry pan until it flakes apart. Serve on top of the salsa. If the seasoning is too spicy, dilute it with flour before cooking.
Per serving: 844.4 Calories, 27.7 (21.7 calories from fat), 190.0 Carbohydrates, 0 Cholesterol, 20296 Sodium.
ReturnChichagoff Island Wild Huckleberry Sauce- 1 Serving
1/4 cup minced shallot
2-1/4 minced garlic cloves
1/2 cup balsamic vinegar
2-1/4 cups white fruity wine
1/4 cup port wine
2-1/4 cups butter, softened
Instructions: Add shallots, garlic, berries, and vinegar to medium sauce pan. Reduce liquid by half over high heat, add white wine and reduce again by half. Add port and continue to reduce until mixture is syrupy. Reduce heat and whisk in butter, a few chucks at a time. Do not allow the sauce to boil or it will separate. Force sauce through a fine sieve and serve immediately.
Per serving: 3757.9 Calories, 409.0 Fat (97.0 calories from fat), 5.6 Protein, 23.1 Carbohydrate, 1103 Cholesterol, 4174 Sodium.
Return 2-1/2 cups pineapple fresh 1/4 inch dice
1/3 cup red pepper 1/8 inch dice
1/3 cup green pepper 1/8 inch dice
2 tablespoons fresh cilantro chopped
1/2 each lime juice
1/2 teaspoon jalapeno chopped fine
1/2 cup tomato 1/4 inch dice
1 cup papaya or mango replace 1 cup of pineapple 1/4 inch thick
Instructions: Mix all the ingredients together and hold for 1 hour before service. Serve at room temperature. Use on top of grilled halibut or serve on grilled halibut (side dishes)
Per serving: 50.4 Calories, 0.2 Fat (3.2 calories from fat), 1.1 Protein, 15.1 Carbohydrate, 0 Cholesterol, 3 Sodium.
ReturnRoasted Red Pepper Sauce -30 Servings
8 each roasted red peppers
2 cups brown sugar
1 cup soy sauce
5 each jalapeno
Instructions: Put all ingredients in food processor and puree. Cook until it boils, add water/cornstarch mixture until thickened. Makes approximately 1 quart.
Per serving: 66.0 Calories, 0.0 Fat (0.5 calories from fat), 0.7 Protein, 16.5 Carbohydrate, 0.0 Cholesterol, 555 Sodium
returnOatmeal
Pancakes with Jonathan Apples & Pecans-
1 Serving
1-1/2 cups old fashioned quick oatmeal
1-1/2 cups boiling water
1 egg
1 cup all-purpose flour
2 tablespoons baking powder
1 pinch salt
1/4 cup granulated sugar
1 cup milk
1/4 cup plus 2 Tablespoons butter, divided
2 whole Jonathan apples, cored peeled and chopped
Instructions: Combine oatmeal and boiling water, let stand 5 minutes. Melt butter. To the oatmeal add egg, flour, baking powder, salt and sugar. Mix lightly. Stir in milk, 1/4 cup of the melted butter, apples and pecans. Put remaining 2 tablespoons butter in a large flat skillet or on a griddle over medium heat. When the butter begins to crackle, spoon on pancake batter to desired size. Gently flip pancakes when bubbles form around the edges and in the center. Cook for another minute and serve with maple syrup.
Per serving: 803.1 Calories, 9.4 Fat (10.5 calories from fat), 20.9 Protein, 158.9 Carbohydrate, 33 Cholesterol, 993 Sodium
returnSmoked Salmon Hash -12 Servings
1/3 pound butter cubed
16 cups red potatoes cubed and blanched
2 cups onion finely chopped
3/4 cup carrot finely chopped
3/4 cup celery finely chopped
1-1/2 tablespoons fresh thyme chopped
1/4 cup fresh parsley chopped
1/4 cup fresh chives chopped
2-1/2 cups Smoked Salmon diced
salt to taste
pepper to taste
seasoned salt to taste
Instructions: Lightly coat griddle with oil, spread potatoes over griddle and drop cubes of butter over potatoes, when potatoes begin to brown, turn and mix in onions, carrots and celery. Season to taste with seasoning salt, salt and pepper. When potatoes and vegetables are nearly done add salmon and mix in chopped herbs. Turn heat off before hash is done. Mound on plate and top with poached eggs. Top with 2 oz. of hollandaise sauce if desired.
Per serving: 225.4 Calories, 12.5 Fat (49.4 calories from fat), 11.3 Protein, 17.5 Carbohydrate, 39 Cholesterol, 507 Sodium
returnTanaku Potato Casserole - 10 Servings
4 pounds potato peeled and boiled
1 each 8 oz. pkg. cream cheese softened
1 cup sour cream
2 cloves garlic roasted
2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons butter melted
Instructions: Peel your potatoes and boil them in large pan of water for 20 minutes, then turn off burner and let them sit until soft. Beat until creamy and smooth. Add: cream cheese and sour cream, garlic, pepper and salt. Beat until mixed well. Transfer into casserole dish and drizzle with melted butter. Bake at 350 degrees for 30 minutes.
Per serving: 188.0 Calories, 8.2 Fat (38.4 calories from fat), 3.8 Protein, 25.8 Carbohydrate, 19 Cholesterol, 478 Sodium
returnSweet Potato and Pecan Casserole - 8 Servings
3 pounds sweet potatoes boiled
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons orange peel grated
2 teaspoons margarine
1/2 cup pecans chopped
Instructions: Place cooked, sliced sweet potatoes in a 13x9x2-inch pan. In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly for two minutes. Remove from heat, stir in margarine and pecan. Pour over sweet potatoes. Bake, uncovered at 350 degrees for 20 - 25 minutes.
Per serving: 288.9 Calories, 3.8 Fat (11.4 calories from fat), 2.4 Protein, 63.4 Carbohydrate, 0 Cholesterol, 106 Sodium.
ReturnMahogany Glaze for Halibut -1 Serving
1 cup apricot preserves
3/4 cup dry sherry
8 ounces Fermented Japanese Beans
1/2 cup honey
1/4 cup toasted sesame oil
1 cup water
1 tablespoon fresh garlic
2 tablespoons dry mustard
1/2 cup soy sauce
Instructions: Add ingredients in blender and mix top halibut with sauce. Add mayo to sauce for a dipping sauce for asparagus. To cook halibut make sure grates on grill are clean, salt and pepper halibut and coat in olive oil and grill. Cook only on one side. It will move after it cooked enough meat will stick on grates until it is cooked enough. Do not overcook the halibut, it will continue to cook after it is taken off the grill. Cook it to the medium rare stage (like beef) and it will be done enough when served. It will look opaque when cooking. Do not get it to the flaky stage, then it will be over done.
Per serving: 1623.7 Calories, 3.4 Fat (2.0 calories from fat), 13.6 Protein, 364.9 Carbohydrate, 0 Cholesterol, 8391 Sodium
returnLemon Caper Sauce -12 Servings
1 ounce olive oil
1 tablespoon onion minced fine
2 tablespoons capers
1-1/2 each lemons squeezed
6 ounces white wine
2 tablespoons parsley chopped
1/4 cup butter softened
7 ounces heavy cream
1/2 cup tomatoes OPTIONAL chopped
Instructions: Heat oil in sauté pan and sauté onion until translucent. Add capers, wine, and lemon, reduce by 1/3. Add cream and reduce by 1/4 again. Add parsley and whisk in whole butter stirring constantly until smooth. (Add dice tomato with the cream if desired)
Per serving: 124.6 Calories, 12.3 Fat (92.2 calories from fat), 0.6 Protein, 1.7 Carbohydrate, 33 Cholesterol, 61 Sodium
returnDijon Buerre Blanc -40 Servings
1 each onion
1 cup white wine
1/4 cup heavy cream
2 pounds butter
1 cup Dijon mustard
Instructions: Reduce onion and wine by half. Add cream and reduce again by half. Add butter slowly and whisk until blended. Strain liquid and then add Dijon mustard.
Per serving: 177.8 Calories, 19.2 Fat (97.0 calories from fat), 0.5 Protein, 0.8 Carbohydrate, 52 Cholesterol, 264 Sodium
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