Servings: 6-8
- 2 cups fresh cilantro
- 1 can (12 fluid ounces) evaporated milk
- 1 cup water
- 2 teaspoons granulated chicken bouillon
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon pepper
- In blender, blend cilantro, evaporated milk, water and bouillon until smooth.
- In saucepan, melt butter over medium heat. Whisk in flour until smooth. Stir in cilantro mixture. Simmer over medium-low heat, whisking until mixture thickens to desired consistency.
- Season with pepper; mix until combined.