Mustard Sauce With Capers

1. Melt butter in skillet over medium heat; stir in red wine and green onions and cook for 2 minutes, stirring frequently.

2. Add water, stir to loosen brown bits on bottom of skillet, then stir in cream, capers, mustard, salt, pepper, and bouillon cube.

3. Heat sauce to boiling, stirring frequently.

4. Place into sauceboat and serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	40.4 g
Protein	10.0417 g
Carbohydrates	15.963 g
Energy	442.57 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3592 g
Water	186.2156 g
Aspartic acid	0.859 g
Calcium, Ca	263.8187 mg
Lutein + zeaxanthin	216.9727 g
Fiber, total dietary	5.3357 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	394.0493 g
Niacin	2.8795 mg
Vitamin A, RAE	198.6687 g
Arginine	1.2393 g
Riboflavin	0.3368 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0042 g
Fatty acids, total saturated 20:1	0.031 g
Glutamic acid	2.076 g
Sodium, Na	462.5393 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6726 g
Total lipid (fat)	40.4 g
Manganese, Mn	0.8343 mg
Fructose	0.257 g
Proline	0.508 g
Fatty acids, total saturated 16:0	7.2762 g
Fatty acids, total saturated 8:0	0.1866 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	0.0194 g
Choline, total	11.8585 mg
Sugars, total	2.3616 g
Serine	0.5125 g
Fatty acids, total saturated 10:0	0.3792 g
Fatty acids, total saturated 18:0	2.9421 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.1069 mg
Selenium, Se	0.649 g
Ash	4.1444 g
Vitamin D	13.8 IU
Fatty acids, total saturated 18:1 undifferentiated	12.6683 g
Pantothenic acid	0.5111 mg
Phenylalanine	0.4929 g
Copper, Cu	0.8287 mg
Betaine	0.1024 mg
Thiamin	0.602 mg
Retinol	164.4 g
Methionine	0.2981 g
Iron, Fe	1.6554 mg
Carbohydrate, by difference	15.963 g
Phosphorus, P	383.2287 mg
Folate, total	54.6015 g
Tocopherol, gamma	0.0754 mg
Fatty acids, total saturated 4:0	0.6498 g
Fatty acids, total saturated 22:1 undifferentiated	0.0017 g
Lycopene	0.23 g
Alanine	0.4711 g
Cholesterol	66.6 mg
Valine	0.5411 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	9.698 g
Glycine	0.5817 g
Carotene, alpha	0.4297 g
Glucose (dextrose)	0.1996 g
Fatty acids, total saturated 14:0	2.0292 g
Zinc, Zn	2.338 mg
Isoleucine	0.4275 g
Fatty acids, total saturated 12:0	0.2211 g
Fatty acids, total polyunsaturated	10.0706 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.7533 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	1236.1765 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	54.6015 g
Tryptophan	0.1948 g
Vitamin C, total ascorbic acid	4.7493 mg
Phytosterols	9.314 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0096 g
Fatty acids, total saturated 20:0	0.0002 g
Fatty acids, total saturated 6:0	0.1813 g
Tyrosine	0.4043 g
Vitamin B-12	0.12 g
Vitamin K (phylloquinone)	34.0001 g
Fatty acids, total saturated	14.6939 g
Histidine	0.273 g
Fatty acids, total monounsaturated	13.6376 g
Threonine	0.3942 g
Folate, food	54.6015 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Vitamin D (D2 + D3)	0.36 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Cryptoxanthin, beta	1.4542 g
Vitamin D3 (cholecalciferol)	0.36 g
Vitamin E (alpha-tocopherol)	0.7752 mg
Magnesium, Mg	60.2658 mg
Lysine	0.363 g
Potassium, K	296.9435 mg
Cystine	0.1756 g
Fluoride, F	2.1933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Red wine	0.5 cup	0	0	0
Whipping cream	0.5 cup	175.2	1.776	18.546
Mustard	2.5 teaspoons	0.7875	0.1362	0.0122
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Water	0.5 cup	0	0	0
Green Onion	2 tablespoons	3.24	0.6888	0.0564
caper	2 tablespoons	3.956	0.8411	0.1479
beef bouillon cube	1	0	0	0