Bernaise sauce 2

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Thinly sliced shallots 1 t Dried tarragon
(about 2 ounces) ds Salt
3 T Dry white wine ds Pepper
2 T White wine vinegar 2/3 c Low-fat sour cream

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 3/4 cup (Serving size: 3 tablespoons). Calories 76 (60%
from fat); Protein 2.4 g; Fat 5.1 g (Sat 3 g, Mono 1.6 g, Poly 0.2
g); Carbohydrate 6g; Fiber 0.4 g; Cholesterol 15 mg; Iron 1.4 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