1 Tsp. Shallots, finely chopped
1 Tbsp. White wine vinegar
1/3 Cup Light sour cream
2 Tbsp. Butter
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.
Yield: 1/2 cup