1/2 cup (2 oz.) 1/2 cup thinly
1 . sliced shallots
3 tbsp dry white wine
2 tbsp white vine vinegar
1 tsp dried tarragon
1 dash of salt
1 dash of pepper
2/3 cup low-fat sour cream
Directions
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. Yield:
3/4 cup (serving size is 3 tablespoons).
CALORIES 76 (60% from fat); PROTEIN 2.4g; FAT 5.1g (sat 3g, mono
1.6g, poly 0.2g); CARB 6g; FIBER 0.4g; CHOL 15mg; IRON 1.4mg; SODIUM
21 mg; CALC 88mg.
From "Cooking Light" magazine, Jan/Feb 1995.
Servings: 1 cup
Bearnaise Sauce ("Cooking Light") Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
We can read the history of meal recipes back into the far past, at least as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early cookbooks were just basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered, according to food historians are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in Roman times around 25BC a man called Apicius created a few documents describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans made use of a wide range of aromatic flavours, including many that are still in use today for example basil, fennel and asafoetida. Later on, we have a couple of interesting books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are not about the spicy food that is served today, but instead descriptions of the types of meals on the menues of the upper classes of that time. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from the holy lands, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an increase in cookery books, the majority of which are kept safe in academic collections. The introduction of the TV brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Bearnaise Sauce (_Cooking Light_) recipe.
