Cream with Shallots, Marjoram, and Chives
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups light cream -- or heavy cream
1 shallot -- finely diced
2 Tablespoons marjoram leaves -- finely chopped
2 Tablespoons chives -- chopped into narrow rounds
salt
pepper
Just before you want to use the sauce, heat the cream in a wide skillet with the shallot and the herbs. Bring to a boil and cook for half-minute or so, until it is as thick as desired. Season to taste with salt and freshly ground black or white pepper.
Makes about 1 1/4 cups (5 one-quarter cup servings)
Author Note: It takes less than 1 minute to cook this sauce of reduced
cream and aromatic herbs. It is well suited for all dried and fresh pasta dishes. Vary the herbs according to your preferences and what is
available. For a lighter sauce, make the Herb Bechamel.
Cuisine: "Mediterranean"
Source: "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi): "July 2013"
Yield: "1 1/4 cups"
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Per Serving (excluding unknown items): 191 Calories; 19g Fat (85.5%
calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 39mg Sodium
Exchanges: 0 Grain(Starch); 0 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.
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