Bernaise Sauce 2 Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: 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 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 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
Source from luhu.jp
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
Source from luhu.jp