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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

Directions

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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Nutrition Facts

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