|
|
|
|
 |
|
|
| Bearnaise Sauce #3 Recipe |
Category: Sauce
Rating:
N/A
Servings: 3/4
|
|
|
Ingredients
1/2 cup thinly sliced shallots
3 tablespoon dry white wine
2 tablespoon white vine vinegar
1 teaspoon dried tarragon
1 dash salt
1 dash pepper
2/3 cup low-fat sour cream
Cooking Directions:
Date: Fri, 17 May 1996 11:41:14 -0500
From: pickell@cyberspc.mb.ca (S.Pickell) 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: 3/4 cup (serving size is 3 tablespoons).
CALORIES 76 (60% from fat); PROTEIN 2.4g; FAT 5.1g (sat 3g, mono 1.6g, poly 0.2g); CARB 6g; FIBER 0.4g; CHOL 15mg; IRON 1.4mg; SODIUM 21 mg; CALC 88mg.
From "Cooking Light" magazine, Jan/Feb 1995.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #137
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
sauce
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
