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Bearnaise Sauce
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2 oz thinly sliced shallots (1/2 cup)
1 tbl dry white wine
1 tbl white wine vinegar
1 tsp dried tarragon
1/2 cup sour cream
dash of salt
dash of pepper
Combine the shallots, wine, vinegar, tarragon and salt & pepper 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.
Makes 4 servings. 3.8 carb per serving.
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