Pink Cream Wine Sauce

Click to enlarge

Pink Cream Wine Sauce

I find I just love this sauce on scrambled eggs or baked/broiled seafood or chicken, too.  Totally changes up the eggs for folks getting tired of eggs the same old way day in and day out.  If not to OWL yet, leave the wine out.  It’s just about as good without it.


2 T. butter

4 large mushrooms, sliced

Pinch onion powder

Pinch dried tarragon

1 tsp. tomato paste (used a plum tomato in picture above)

1 T. white wine

Dash salt and pepper

1/4 c. heavy cream


Saute mushrooms in butter in no-stick until done.  Add remaining ingredients and lower heat to lowest setting.  Add cream and simmer couple minutes to let flavors blend.  Serve over eggs, chicken or seafood.

NUTRITIONAL INFO: Serves 2, each serving containing:

222.5 Calories

22.7 g  fat

2.95 g  carbs

.52 g  fiber

2.25 g  protein

approx. 75 mg. sodium

2.43 g  NET CARBS


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s