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Bearnaise Sauce ("Cooking Light")

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      Title: BEARNAISE SAUCE ("COOKING LIGHT")
 Categories: Sauces, Low fat, Iris
      Yield: 1 Cup
 
    1/2 c  (2 oz.) 1/2 cup thinly
           . sliced shallots
      3 tb Dry white wine
      2 tb White vine vinegar
      1 ts Dried tarragon
           Dash of salt
           Dash of pepper
    2/3 c  Low-fat sour cream
 
  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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