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| Béarnaise Sauce
2 ounces of thinly sliced shallots
1 tablespoon of dry white wine
1 tablespoon of white wine vinegar
1 teaspoon of dried tarragon
a dash of salt
a dash of pepper
1/2 cup of sour cream
Combine all ingredients except sour cream in a small heavy saucepan, bring to a boil, and cook for 1 minute. Strain mixture, reserving liquid, discard solids. Return liquid to saucepan, stir in sour cream. Place over low heat, and cook for 1 minute or until warm, stirring frequently. Makes about 3/4 cup. Serving size is 3 tablespoons
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Dips & Sauces Cookbooks
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