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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 1/2 cup shallot, thinly sliced
- 3 tablespoons dry white wine
- 2 tablespoons white wine vinegar
- 1 teaspoon dried tarragon
- salt, to taste
- pepper, to taste
- 2/3 cup light sour cream (fat free can be used, but low fat gives a smoother texture)
Method
- 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.
- ***note*** if you want more intense flavour you may reserve the solids, puree them, and then return them to the sauce along w/ sour cream.
