Bearnaise sauce~
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (2 oz.) 1/2 cup thinly |
| Sliced shallots | ||
| 3 | tablespoons | Dry white wine |
| 2 | tablespoons | White vine vinegar |
| 1 | teaspoon | Dried tarragon |
| dash | Salt | |
| dash | Pepper | |
| ⅔ | cup | Low-fat sour cream |
Directions
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: ¾ 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.
Recipe By : Cooking Light Magazine Jan/Feb 1995 From: Marjorie Scofield Date: 05-23-95 (159) Fido: Cooking