Combine all ingredients in container of an electric blender; process until
smooth, stopping once to scrape down sides. Pour into a small saucepan; cook
sauce over low heat, stirring constantly, until thoroughly heated.
[NOTES:
1) We buy freshly-grated Parmesan (NOT lowfat parm!) at the grocery
and keep it in the fridge. The flavor is a lot stronger, and a
little bit goes a lot farther, than the dry stuff in the green can.
2) butter-flavored granules: Butter Buds, Molly McButter, etc.;
find these in the spice section of the supermarket. We buy both
the packets that make 1/2 cup of liquid butter each, and the little
plastic shaker bottle. That way we can make liquid butter in more
bulk, but still have an easy way to sprinkle on foods or use in
small quantities.
3) evaporated skim milk: Carnation brand has "Lite" in cursive script
on the can. If you can't find it for some reason, either ask me for
some (we buy it a dozen cans at a time), or use powdered nonfat
milk and mix it double-strength, or use skim milk and gently reduce
it by half.]
