Béarnaise Sauce II
Posted: Mon Jun 30, 2008 5:13 pm
Béarnaise Sauce II
Ingredients:
2 oz thinly sliced shallots (1/2 cup)
1 Tbsp dry white wine
1 Tbsp white wine vinegar
1 tsp dried tarragon
1/2 Cup sour cream
dash of salt
dash of pepper
Preparation:
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.
Carbs: 3.8 net gram of carbohydrate per serving.
Ingredients:
2 oz thinly sliced shallots (1/2 cup)
1 Tbsp dry white wine
1 Tbsp white wine vinegar
1 tsp dried tarragon
1/2 Cup sour cream
dash of salt
dash of pepper
Preparation:
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.
Carbs: 3.8 net gram of carbohydrate per serving.