- 1/4 cup butter (or margarine)
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon tarragon (dried)
- 1 teaspoon chervil (dried)
- 1 teaspoon basil (dried)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (ground)
Melt butter in a medium saucepan over medium heat; stir in flour. Cook 1 to 2 minutes, or until flour is brown. Gradually add milk; stir until flour mixture dissolves. Continue to cook, stirring constantly, until sauce thickens.
Stir in sour cream, tarragon, chervil, basil, garlic powder, salt, and pepper. Store in an airtight container in the refrigerator if not using immediately.
To serve, transfer sauce to a medium saucepan. Cook over medium heat 3 to 5 minutes or until heated through, stirring occasionally. Serve warm with meat.
Recipe Source: Leisure Arts
Reprinted with permission.