Béarnaise Sauce

Cooking Light
3/4 cup (serving size: 3 tablespoons)


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1/2 cup thinly sliced shallots (about 2 ounces)
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 teaspoon dried tarragon
Dash of salt
Dash of pepper
2/3 cup low-fat sour cream


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.

Created date

June 2004

Nutritional Information

Calories 76
Caloriesfromfat 60 %
Fat 5.1 g
Satfat 3 g
Monofat 1.6 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 6 g
Fiber 0.4 g
Cholesterol 15 mg
Iron 1.4 mg
Sodium 21 mg
Calcium 88 mg