1/2 cup thinly sliced shallots (about 2 oz.)
3 tbsp. dry white wine
2 tbsp. white wine vinegar
1 tsp. dried tarragon
dash of salt
dash of pepper
2/3 cups dairy sour cream

Combine the first 6 ingredients in a small heavy saucepan; bring to a boil and cook 1 minute. Strain mixture, reserving liquid. Discard solids. Return liquid to saucepan; stir in sour cream. Place over low heat and cook 1 minute or until warm, stirring frequently.

Makes 3/4 cup sauce.