- 3 tablespoon [45 g] butter
- 3 tablespoon [26.25 g] flour
- 2 cups [500 mL] milk or chicken broth
- 1/2 cup [125 mL] heavy cream
- Salt and pepper, to taste
- 3 tablespoon [45 mL] tomato paste
- 1 teaspoon [5 mL] basil
- 3 tablespoon [45 mL] minced parsley
- 1 tablespoon [15 g] softened butter
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- Melt 3 tablespoon [45 g] butter for 1 minute on 'HIGH'.
- Well mix in flour.
- Pour in milk or chicken broth; mix well.
- Microwave for 4 minutes on 'HIGH'; mix well.
- When sauce is smooth and creamy, slowly pour in cream, stirring.
- Salt and pepper.
- Well mix in tomato paste, basil and parsley.
- Microwave for 2 minutes on 'HIGH'.
- Stir; is needed, microwave for 2 minutes more on 'HIGH', until creamy.
- Stir in softened butter, until melted; serve.
- Do not reheat sauce after stirring in softened butter.
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