Bearnaise Sauce ("cooking Light") Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
1/2 cup: , (2 oz.) 1/2 cup thinly
. sliced shallots,
3 tbsp: Dry white wine,
2 tbsp: White vine vinegar,
1 tsp: Dried tarragon,
Dash of salt,
Dash of pepper,
2/3 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:
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.
Source from luhu.jp
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.
Source from luhu.jp