Herb Cream Sauce

Ingredients

• 2c skim milk + 1tbsp butter OR 2c 2(+)% milk or something similar
  
• salt, pepper, about 2 cloves of garlic
  
• 1/4c fresh chives, finely chopped (or sub. 1 to 2 tbsp dried)
  
• 1/3c fresh basil, finely chopped (or sub. 1 to 2 tbsp dried)
  
• 1/3c fresh parsley, finely chopped (or sub. 1 to 2tbsp dried)
  
• 1tsp flour, sifted
  

Pour the milk into a sauce pan and add the butter. When the butter has melted, add all the seasonings and herbs. Bring to a boil, stirring often. When the mixture reaches a boil, wait about 10 seconds and then turn the mixture off. Transfer to a blender (or use an immersion blender if you have one - I don't) and blend on high until fairly smooth, about a minute. Transfer back to the sauce pan. Over medium heat, bring the sauce to a boil again. The object is to cook this down quite a bit. When it's reached a boil, slowly sift in the flour, stirring constantly. Break up any lumps with a spoon against the side of the pot. When it's just a little thinner than you want it to be, take it off the heat. It will thicken considerably as it cools. If it gets too thick, add just a little water to loosen it up.

Thoughts: This is really healthy. You *can't* really leave out the butter, but it's only 1tbsp. What's more, I've made it a few times, and it's great. Think of it as a dairy-based pesto. Except it has no cheese in it. I served it today with "Dan's leftover sweet-potato gnocchi ravioli" and it was great. I think I added just a little too much garlic and salt, though. Careful not to overdo it on the spices - it cooks down, so they get much more concentrated.

Disaster Index: 1/10