Lower Fat Bearnaise Sauce - cooking recipe

Ingredients

1/2 cup shallot, thinly sliced
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 teaspoon dried tarragon
salt, to taste
pepper, to taste
2/3 cup light sour cream (fat free can be used, but low fat gives a smoother texture)

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.
***note*** if you want more intense flavour you may reserve the solids, puree them, and then return them to the sauce along w/ sour cream.