Béarnaise Cream
How to Make It
Step 1
1
In a 1- to 1 1/2-quart pan over medium heat, stir shallots, 3 tablespoons white wine vinegar, and tarragon until liquid evaporates, 3 to 4 minutes. Scrape into a bowl. Let cool to room temperature, 3 to 5 minutes.
Step 2
2
Add sour cream, Dijon mustard, and remaining 1 tablespoon white wine vinegar to tarragon-shallot mixture and mix well. Add salt to taste.
Step 3
3
Nutritional analysis per tablespoon.
Ingredients
1/2 cup minced shallots
4 tablespoons white wine vinegar
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1 cup reduced-fat or regular sour cream
2 tablespoons Dijon mustard
Salt
Directions
Step 1
1
In a 1- to 1 1/2-quart pan over medium heat, stir shallots, 3 tablespoons white wine vinegar, and tarragon until liquid evaporates, 3 to 4 minutes. Scrape into a bowl. Let cool to room temperature, 3 to 5 minutes.
Step 2
2
Add sour cream, Dijon mustard, and remaining 1 tablespoon white wine vinegar to tarragon-shallot mixture and mix well. Add salt to taste.
Step 3
3
Nutritional analysis per tablespoon.
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