Post by chief_cook2 on Nov 12, 2002 21:02:40 GMT -6
1/2 cup lite evaporated milk
2 Tablespoons flour or cornstarch
2 green onions, diced
1/8 cup butter buds
1/2 teaspoon minced garlic
1/4 cup red cooking wine
1 teaspoon Dijon mustard
dash of white pepper
Place milk and flour in blender. Mix on high for 1 minute or until
smooth; set aside. In nonstick skillet over high heat, saute onions
in butter buds, garlic and red cooking wine for 3 minutes or until
onions are soft. Pour milk mixture into onion mixture. Simmer on
low until sauce has thickened; stir constantly. Stir in mustard
and season to taste. Serve over vegetables, chicken or turkey.
Makes about 2 cups
2 Tablespoons flour or cornstarch
2 green onions, diced
1/8 cup butter buds
1/2 teaspoon minced garlic
1/4 cup red cooking wine
1 teaspoon Dijon mustard
dash of white pepper
Place milk and flour in blender. Mix on high for 1 minute or until
smooth; set aside. In nonstick skillet over high heat, saute onions
in butter buds, garlic and red cooking wine for 3 minutes or until
onions are soft. Pour milk mixture into onion mixture. Simmer on
low until sauce has thickened; stir constantly. Stir in mustard
and season to taste. Serve over vegetables, chicken or turkey.
Makes about 2 cups