Nutrition Information (per serving)
15 (¼ cup ea.)
½ cup diced shallots
½ cup white wine
6 Tbsp heavy cream
3 cups Béchamel Sauce
1 cup Parmesan cheese
¾ tsp sea salt
½ tsp freshly ground black pepper
3 Tbsp nonfat sour cream
- In a large saucepan, sauté shallots until translucent.
- Add white wine and reduce until just about dry.
- Add heavy cream and Béchamel and bring to a simmer. Remove from heat and strain through a fine mesh strainer.
- Add Parmesan cheese, salt, black pepper and sour cream.