Cilantro Cream Sauce

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

1. In blender, blend cilantro, evaporated milk, water and bouillon until smooth.
2. 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.
3. Season with pepper; mix until combined.