Mustard Sauce with Scallion and Tomato
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
234
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 178 mg | (4 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 scallions
- 2 garlic cloves
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters white wine
- 250 milliliters Vegetable broth
- 1 Tomato
- 150 milliliters Whipped cream
- 2 Tbsps coarse ground Mustard
- salt
- cayenne pepper
Preparation steps
1.
Rinseand trim the scallions, then thinly slice. Peel and finely chop the garlic. Sauté with the scallions (minus 1 tablespoon for garnish) in the butter. Sprinkle with the flour, stir until combined, and deglaze with the white wine. Incorporate the wine, and simmer for a few minutes until slightly thickened. Blanch the tomatoes in boiling water and remove. Quarter, remove the core, and dice the tomatoes.
2.
Puree the sauce with half of the diced tomato. Stir in the cream and mustard. If the sauce is too thick, thin with a little broth. If the sauce is too thin, simmer a few minutes until reduced. Season to taste with salt and cayenne pepper. Garnish with the remaining tomatoes and scallions.
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