Bearnaise Sauce

2 servings

• 3 Tablespoons apple juice
• 2 Tablespoons tarragon vinegar
• 1 Tablespoon minced shallots
• 1/2 teaspoon dried tarragon
• 1/4 cup Egg Beaters
• 3 Tablespoons margarine or butter
• 1 Tablespoon lowfat sour cream

Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat, and simmer, uncovered, until mixture is reduced to 2 Tablespoons.

Pour mixture through a wire-mesh strainer into the top of a double-boiler, discarding the shallots. Add egg substitute and stir well. Bring water to a boil, stirring mixture constantly. Reduce heat to low. Add margarine, 1 Tablespoon at a time, stirring constantly. Cook until sauce thickens slightly. Remove from heat, stir in sour cream

Bon appetit!