Bernaise sauce 2

3 servings

Ingredients

Quantity Ingredient
½ cup Thinly sliced shallots
(about 2 ounces)
3 tablespoons Dry white wine
2 tablespoons White wine vinegar
1 teaspoon Dried tarragon
dash Salt
dash Pepper
⅔ cup Low-fat sour cream

Directions

Combine the shallots, wine, vinegar, tarragon, salt and pepper in a small, heavy saucepan. Bring to a boil and cook for 1 minute.

Strain the mixture; reserving the liquid and discarding the solids.

Return the liquid to the saucepan and stir in the sour cream. Place over low heat and cook, stirring frequently, for 1 minute or until warm. Makes ¾ cup (Serving size: 3 tablespoons). Calories 76 (60% from fat); Protein 2⅖ g; Fat 5⅒ g (Sat 3 g, Mono 1⅗ g, Poly ⅕ g); Carbohydrate 6g; Fiber ⅖ g; Cholesterol 15 mg; Iron 1⅖ g; Sodium 2 mg; Calcium 88 mg. [Frazzled Gourmet; Recipe by Elizabeth J.

Taliaferro] [Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

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