| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Freeze-dried shallots; thinly sliced |
| 3 | tb | Dry white wine |
| 2 | tb | White wine vinegar |
| 1 | ts | Dried tarragon |
| 1 | ds | Salt |
| 1 | ds | Pepper |
| 2/3 | c | Nonfat sour cream |
| 3 | tablespoons). |
INSTRUCTIONS
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 Recipe by: Cooking Light Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Mar 3, 1998
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