sweat onions and paprika in butter, until softened add wine and simmer, until reduced by half add veloute sauce, stir simmer for 10 minutes strain through a chinois or cheesecloth keep warm serve warm
Nutritional Information:
303 Calories (kcal); 23g Total Fat; (89% calories from fat); 1g Protein; 5g Carbohydrate; 62mg Cholesterol; 11mg Sodium
