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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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My husband, Jimmy, and I created the recipe for this creamy, versatile sauce, says field editor Ruth Marie Lyons of Boulder, Colorado. I like to serve it over pasta and cooked vegetables...or draped on turkey, chicken, shrimp or tuna. Ingredients:
2 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons butter-flavored granules |
1 tablespoon reduced-sodium chicken bouillon granules |
1-1/2 cups boiling water |
1 cup fat-free milk |
pepper to taste |
Directions:
1. In a saucepan, melt butter. Stir in flour, butter-flavored granules and bouillon until blended. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper. Yield: 2 cups.
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