Servings: 1 to 1 1/2 cups
Ingredients:
• 1/4 cup butter
• 1 Tbsp all-purpose flour (gluten-free can be substituted)
• 1 cup milk
• 1/2 cup yogurt
• 1 tsp dried tarragon
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp granulated garlic
• 1/4 tsp sea salt
• Ground black pepper, to taste
• 1/4 tsp fresh lemon juice
Instructions:
-
In a medium saucepan, melt the butter over medium heat.
-
Stir in the flour and cook for 1–2 minutes, until it turns golden brown.
-
Slowly whisk in the milk until the flour mixture fully dissolves.
-
Continue cooking, stirring constantly, until the sauce thickens.
-
Add the yogurt, dried herbs, granulated garlic, sea salt, black pepper, and lemon juice.
-
Stir until fully combined and heated through. Do not allow the sauce to boil.
Serving Suggestions:
Pour over cooked chicken or roasted asparagus.
Storage:
Refrigerate any leftover sauce in an airtight container. To reheat, warm in a saucepan over medium heat for 3–5 minutes, stirring occasionally.
Enjoy!
