I have a new secret sauce. I think it's pretty great, but my hubby absolutely loves it. He's always had a taste for creamy sauces ~ alfredo, bechamel, creamy pesto. Basically, if there's cream in it he loves it. Of course this hasn't always worked out so well for him. I mean, a busy dad can only squeeze in so many runs to stay ahead of the cream sauces. You know what I mean!
This creamy sauce isn't actually creamy ~ its texture comes from someplace other than cream. It has very little fat and lots of flavor, not to mention a dose of protein and fiber. So far I've used it with veggies and as a pasta sauce. Success, success, success! I plan to continue adapting this recipe for as many uses as I can. Tonight I'll share my basic recipe, and I'll share a few of my variations soon.
Consider trying it out. I think you'll be surprised how flavorful and satisfying it is ~ especially when you don't feel like running off a real cream sauce!
Garlic and Herb "Cream" Sauce
- 1 15 oz. can canellini or white kidney beans, undrained
- Up to 2 cloves of garlic, minced
- Up to 2 tsp. of dried herbs (try thyme, rosemary, oregano, parsley, or a combination)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. olive oil