Light cream contributes the most calories (58.5) per serving. Milk contributes the most sodium (18.07 mg) per serving. Light cream contributes the most fat (5.79 g) per serving. Light cream contributes the most cholesterol (19.8 mg) per serving. Milk contributes the most carbohydrates (1.68 g) per serving.
Melt the butter in a saucepan until it turns brown. Add shallots and tarragon, and saute until the shallots are tender. Add wine. Simmer for 5-10 minutes. Stir in the flour. Add milk and cream, and stir in the parsley. Cook until thickened. Original recipe makes about 1 cup of sauce.
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