Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
217
Calories
2g
Protein
17g
Fat
15g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter
- 1/2 cup onion, diced
- 1 teaspoon garlic, minced
- 2 large jalapenos, sliced
- 2 cups heavy cream
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 pinch cayenne
- 1/4 cup roux (recipe below)
Directions
1
Melt butter and saute onions and garlic 2 to 3 minutes over medium flame.
2
Do not brown. Add jalapenos, cream and seasonings and cook until onions are soft. Whisk in roux, taking care to dissolve any lumps.
3
Cook 3 to 6 minutes until the starchy taste disappears and gravy is thickened. Taste and adjust seasonings.
4
Blond roux
5
Equal parts unsalted butter and flour, cooked for 5 minutes over medium heat until blond coloured but not browned.
Recipe sourced from
fandom