| 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
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”