Bearnaise Sauce Eggless
|Thinly sliced shallots||2 Ounce|
|Dry white wine||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Dried tarragon||1 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
1. Combine all ingredients except sour cream in a small, heavy saucepan; bring to a boil, and cook 1 minute. Strain mixture, reserving liquid; discard solids.
2. Return liquid to saucepan; stir in sour cream. Place over low heat, and cook 1 minute or until warm, stirring frequently.