Title: Bearnaise Sauce #3
Categories: Sauce
Yield: 4 Servings

1/2 c Thinly sliced shallots
3 tb Dry white wine
2 tb White vine vinegar
1 ts Dried tarragon
1 ds Salt
1 ds Pepper
2/3 c Low-fat sour cream

Date: Fri, 17 May 1996 11:41:14 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)
Combine the first 6 ingredients in a small, heavy saucepan; bring to a boil
and cook 1 minute. Strain mixture, reserving liquid; discard solids.
Return liquid to saucepan; stir in sour cream. Place over low heat, and
cook 1 minute or until warm, stirring frequently. Yield: 3/4 cup (serving
size is 3 tablespoons).

CALORIES 76 (60% from fat); PROTEIN 2.4g; FAT 5.1g (sat 3g, mono 1.6g, poly
0.2g); CARB 6g; FIBER 0.4g; CHOL 15mg; IRON 1.4mg; SODIUM 21 mg; CALC 88mg.

From "Cooking Light" magazine, Jan/Feb 1995.

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