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Low Fat Basil Cream Sauce |
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| Submitted by: Admin on 02/22/2008 | |||||||
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Ingredients1 garlic clove, finely chopped1 small onion, finely diced 2 teaspoons olive oil 1/2 chicken boullion cube 4 tablespoons hot water 1 small can (7 oz) Light and Creamy evaporated milk 1/4 cup no fat milk 1/3 cup basil leaves, packed 1/4 cup parsley, chopped 1 teaspoon corn flour extra milk salt, pepper to taste DirectionsGently fry the garlic in the oil until softened. Add diced onion and fry over gentle heat for 2-3 mins. (I usually soften the onion in the microwave before frying) Add the 1/2 boullion cube dissolved in the hot water. Cook for a further 2 minutes. Add the evaporated milk and the 1/4 cup milk. Bring to a simmer. Add basil leaves torn into small pieces, chopped parsley salt and pepper. Simmer for a further 5 minutes. Mix the cornflour in the extra milk to form a paste and add to the saucepan, stirring constantly until the mixture thickens.CommentsBrenton Avonsleigh AustraliaServingsServes 4 |
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