1 cup lite evaporated milk
1 Tablespoon cornstarch
2 Tablespoons butter buds
1/8 teaspoon pepper
2 Tablespoons parsley
In nonstick saucepan over high heat, combine milk and cornstarch Stir with wire whisk until smooth. Add butter buds and pepper, stirring constantly. Bring sauce to boil for 1 minute. Remove from heat and stir in parsley. For thicker sauce, add more cornstarch. Serve over potates, chicken or fish. Great gravy base.
Makes 1 cup.
Calories 288 Fat 0 g Fiber 0 g.