- 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.
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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