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Béarnaise Cream

Yield Makes about 1 1/4 cups

Ingredients

  • 1/2 cup minced shallots
  • 4 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
  • 1 cup reduced-fat or regular sour cream
  • 2 tablespoons Dijon mustard
  • Salt

Nutrition Information

  • calories 25
  • caloriesfromfat 56 %
  • protein 0.9 g
  • fat 1.6 g
  • satfat 0.8 g
  • carbohydrate 1.6 g
  • fiber 0.0 g
  • sodium 43 mg
  • cholesterol 4 mg

How to Make It

  1. In a 1- to 1 1/2-quart pan over medium heat, stir shallots, 3 tablespoons white wine vinegar, and tarragon until liquid evaporates, 3 to 4 minutes. Scrape into a bowl. Let cool to room temperature, 3 to 5 minutes.

  2. Add sour cream, Dijon mustard, and remaining 1 tablespoon white wine vinegar to tarragon-shallot mixture and mix well. Add salt to taste.

  3. Nutritional analysis per tablespoon.