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Mascarpone Sauce With Caviar

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main-dish gluten free low carb nut free dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

2 tablespoons butter

¼ cup minced shallots

1 sprig of thyme

1 cup dry white wine

½ cup heavy cream

1/2 cup mascarpone cheese

2 eggs, hard boiled and cooled

1 tablespoon minced red onion

1 tablespoon minced parsley

1 tablespoon minced chives

2 teaspoons minced dill

Kosher salt and freshly ground black pepper

2 ounces caviar



Heat a small saucepan over medium heat. Add butter. When butter is melted and foamy add the shallots and sauté until soft and translucent. Add white wine and thyme, reduce wine until it is almost all evaporated.


Stir in the heavy cream and reduce ¾ of the way or until it just covers the shallots. Whisk in the mascarpone and season with salt and pepper. And hold warm until ready to serve.


Strain the sauce through a fine mesh sieve, pushing the sauce against the sieve with a spatula.


Peel the hard boiled eggs and separate the whites from the yolks. Grate each separately on a Microplane grater or the smallest setting on a box grater. Fold in the rest of the ingredients except for the caviar and taste for seasoning. If you are incorporating caviar, fold it in at the last minute.

View instructions at
Cook Taste Eat

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