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Light White Butter Sauce
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Cook Time
20
minutes
mins
Ingredients
1
Tsp.
Shallots
Finely Chopped
1
Tbsp.
White Wine Vinegar
1/3
Cup
Light Sour Cream
2
Tbsp.
Butter
Instructions
In a small saucepan over medium heat, cook shallots and wine vinegar until vinegar has evaporated.
Reduce heat to low; stir in sour cream until blended.
Remove from heat. Gradually stir in small pieces of butter.
Serve warm. Can be refrigerated up to 1 day. Reheat gently.
Notes
Yield: 1/2 cup