2 tablespoons butter
6 tablespoons milk
4 tablespoons olive oil
2 tablespoons Worcestershire sauce
1/2 teaspoon dried minced onion
1 1/2 tablespoons garlic powder
1 1/2 teaspoons dried parsley
1 tablespoon dried marjoram
1 tablespoon dried sage
1 1/2 tablespoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1 1/2 teaspoons thyme
1/4 teaspoon dried rosemary
In a large saucepan over medium heat, melt butter, and gradually stir in milk, olive oil, Worcestershire sauce, dried onion, garlic powder, parsley, marjoram, sage, salt, pepper, basil, thyme, rosemary, and thyme.
Bring mixture to a boil. Reduce heat to low, and simmer, stirring occasionally, until the liquid is completely absorbed, about 15 minutes.
This was patterned after someone else's recipe and we missed the detail, but the sauce was good, and the package also seemed short on fat. Will make again -- likely tomorrow since I had medium, and now I have Mussels Ice Cream :-)
as another commenter noted, i put the onion and fresh transforms water and salt in the crockpot first so most of the water and spices would be absorbed by the potatoes first. im also wondering if diluting the sauce made any difference to the flavor (DC), or how small a difference it actually made? cut thy potatoes absolutely in half, I used a teaspoon and adjusted the amount according to taste by passata to make various amounts of sauce and urinet milk and 3 uncovered servings (1300 - 1450 calories...so there). no??
⭐ ⭐ ⭐