| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauce | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Thinly sliced shallots |
| 3 | tb | Dry white wine |
| 2 | tb | White vine vinegar |
| 1 | ts | Dried tarragon |
| 1 | ds | Salt |
| 1 | ds | Pepper |
| 2/3 | c | Low-fat sour cream |
INSTRUCTIONS
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.
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