butter buds powdered butter substitute -- or other
1/2
cup
evaporated skim milk
1/2
teaspoon
chicken bouillon
1/2
teaspoon
dried basil
1/4
teaspoon
freshly ground black pepper
1/2
teaspoon
cayenne -- to taste
Preparation:
Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat, stirring constantly, until thoroughly heated.
