Bearnaise Sauce - cooking recipe

Ingredients

1/2 c. thinly sliced shallots (about 2 oz.)
3 Tbsp. dry white wine
2 Tbsp. white wine vinegar
1 tsp. dried tarragon
dash of salt
dash of pepper
2/3 c. low-fat sour cream

Preparation

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.
Yields 3/4 cup (serving size:
3 tablespoons).
Calories 76; protein 2.4 g; fat 5.1 g; carbohydrate 6 g.