Serves: 3
Total Calories: 72

1 1/2 tablespoons tarragon vinegar
1 1/2 tablespoons vermouth
1 teaspoon parsley minced fresh
1 teaspoon green onion minced
1/4 teaspoon tarragon dried, crushed
2 eggs yolk
1/2 teaspoon Dijon style mustard
1/4 cup plain yogurt
2 tablespoons sour cream

In a saucepan combine vinegar, vermouth, parsley, onion, and tarragon. Bring to a boil and simmer until liquid is reduce to 2 teaspoons cool and set aside. Beat egg yolks with a whisk in top of double boiler add mustard, beating. Place over barely simmering water until warm, beating constantly. Beat in reduced vinegar mixture and 1 tablespoon yogurt until well-blended. Add remaining yogurt and sour cream, 1 tablespoon at a time, beating until sauce is smooth and thick. Remove from heat. Serve warm or at room temperature.

Note: Butterless Béarnaise is only 18 calories per tablespoon and is a delicious substitute!

Nutritional Facts:

Serves: 3
Total Calories: 72
Calories from Fat: 33

More Recipes from the Recipes For Healthy Living Cookbook:
Butterless Béarnaise
Linda's Spaghetti Sauce
Yogurt-Cilantro Sauce
Yogurt-Shallot Sauce