Directions:
- In a 1- to 1 1/2-quart pan over medium heat, stir shallots, 3 tablespoons white wine vinegar, and tarragon until liquid evaporates, 3 to 4 minutes. Scrape into a bowl. Let cool to room temperature, 3 to 5 minutes.
- Add sour cream, Dijon mustard, and remaining 1 tablespoon white wine vinegar to tarragon-shallot mixture and mix well. Add salt to taste.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.6 Kcal (2138 kJ) | ||
| Calories from fat | 301.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.53g | 52% | |
|---|---|---|---|
| Cholesterol | 80.5mg | 27% | |
| Sodium | 517.21mg | 22% | |
| Potassium | 871.31mg | 19% | |
| Total Carbs | 32.09g | 11% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 20.11g | 40% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 2mg | 11% | |
| Calcium | 395.4mg | 40% | |
| Amount Per 100 g | |||
| Calories | 127.22 Kcal (533 kJ) | ||
| Calories from fat | 75.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 52% | |
|---|---|---|---|
| Cholesterol | 20.06mg | 27% | |
| Sodium | 128.87mg | 22% | |
| Potassium | 217.09mg | 19% | |
| Total Carbs | 8g | 11% | |
| Sugars | 1.67g | 27% | |
| Dietary Fiber | 0.85g | 14% | |
| Protein | 5.01g | 40% | |
| Vitamin C | 2.7mg | 18% | |
| Iron | 0.5mg | 11% | |
| Calcium | 98.5mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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