Bearnaise sauce~

Yield: 1 servings

Measure Ingredient
½ cup (2 oz.) 1/2 cup thinly
\N \N Sliced shallots
3 tablespoons Dry white wine
2 tablespoons White vine vinegar
1 teaspoon Dried tarragon
\N dash Salt
\N dash Pepper
⅔ cup Low-fat sour cream

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

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