Rosé Sauce With A Twist

• 1 teaspoon olive oil
• 2 shallots finely chopped
• 3 garlic cloves crushed
• 1 cup roasted red pepper coarsely chopped
• 1/2 teaspoon salt
• 1 cup chicken broth
• 1/2 cup evaporated milk skim
• herbs your choice
• freshly ground black pepper
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon grated Parmesan cheese freshly

1. In saucepan saute shallots and garlic until softened.
2. Add roasted red peppers and cook 2 minutes while stirring.
3. Stir in canned milk, chicken broth, salt and pepper.
4. Add herbs; I used fresh basil, parsley.
5. Simmer 5 minutes.
6. Remove from heat.
7. Pure using your hand blender.
8. Put your sauce back on low heat
9. Mix water and cornstarch and stir into sauce; simmer until thickened.
10. Stir in Parmesan cheese.
11. This sauce can be made the day before;stored in the refrigerator and heated in the microwave at 70 %% for 5 minutes.
12. Toss hot sauce on your favourite pasta.
13. Have some freshly grated parmesan cheese on the table.

olive oil, shallots, garlic, red pepper, salt, chicken broth, milk, herbs your choice, freshly ground black pepper, cornstarch, water, parmesan cheese

Taken from www.yummly.com/recipe/Rose-Sauce-With-A-Twist-1671952 (may not work)