Recipe - Bearnaise Sauce (Lower Fat)

One half cup Freezedried shallots;
thinly cut or sliced up
3 tablespoon Dry white wine
2 tablespoon White wine vinegar
1 teaspoon Dried tarragon
1 ds Salt
1 ds Pepper
2/3 cup Nonfat 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: Three fourths cup (serving size is
3 tablespoons).

Recipe by: Cooking Light

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Mar
3, 1998