Tonight I won the SW sauces book in the raffle! The nearest thing I can find is Garlic and mushroom but I'm guessing you could adapt it. Here goes....
Garlic and Mushroom sauce
Serves 4
1/2 Syn per serving on Green and Original
10 garlic cloves, unpeeled
Fry light
340g/12oz button mushrooms, chopped
113ml/4 fl oz stock made with Chicken Bovril
4 tbsp buttermilk
4 tbsp freshly chopped parsley
Preheat the oven to 180 degrees/Gas mark 4. Place the garlic on a baking sheet, spray with Fry light and bake for 15 minutes or until softened. Remove from the oven and gently squeeze the cloves out of their papery skins into a bowl.
Heat a pan sprayed with Fry light, add the mushrooms and fry until tender. Stir in the chicken stock, bring to the boil and cook for 1-2 minutes.
Allow to cool a little, transfer to a food processor along with the garlic, buttermilk and parsley and blend until nearly smooth. Return to the pan and reheat gently before serving.
TA DA!!