| 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.
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