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Prep Time
5 mins
Total Time
20 mins
Serves
4

Ingredients

1
shallot, diced
0
1 tbsp
butter
15 mL
1/2 cup
dry white wine
125 mL
1 1/2 cups
Demi-Glace Sauce Gibiers Canabec (1 package)
310 mL
2 tbsp
15% table cream
30 mL
1 tsp
white wine vinegar
5 mL
28 oz
1 can pear halves, strained
796 mL
1/4 tsp
each salt and pepper
1 mL
1 tbsp
chopped chives
15 mL

Method

Step 1
While wellingtons cook, heat butter in a medium saucepan over medium heat. Add shallots and cook until softened, about 5 min. Add wine, bring to a boil and cook until liquid reduces by half. Add demi-glace sauce, cream, white wine vinegar, pears and bring to a boil again. Remove from heat, let cool slightly, pour sauce into blender and blend until smooth. Season with salt and pepper. Sprinkle with chives to garnish.

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
220
Fat:
4 g
Saturated Fat:
2 g
Carbs:
36 g
Fibre:
3 g
Cholesterol:
15 mg
Protein:
6 g
Sodium:
530 mg