Hubble dubble

Captain Scarlet loves it when I'm on a diet. Our tastes in food aren't compatible at the best of times but when I'm trying to cook low fat meals he turns his nose up at them and I end up cooking him something like egg & chips. He thinks he's died and gone to heaven which has a certain irony given the food he's eating but he has nary a worry about his heart or his waistline. All this from a man who thinks butter, cheese, oil, fat on meat, etc are poison. The awkward git.

Tonight I found myself with several pints of milk lurking in the fridge, normally in that situation I would make myself a macaroni cheese but since Xenical and cheese don't mix I decided to try and make a milk-based low fat sauce instead. I was thinking something along the lines of Alfredo but t'internet kept coming up with recipes containing cream and parmesan cheese so I took things into my own hands.

I should state for the record that I am NOT a cook in any way shape or form. Do not try any of my recipes without written approval from your doctor and always have a large bowl handy. Oh and those purists who sneer at the use of purees and dried herbs can just kiss my curvaceous British arse.

I had some fat-free creme fraiche in the fridge so I thought I would mix that with some milk, bring it to the boil add some garlic puree, black pepper and some dried parsley - boom, Alfredo's your uncle, right?

Wrong. Creme fraiche and milk curdles when brought to a gentle simmer. It was like grey cottage cheese and I promptly dumped it in the sink. I had plenty more milk to play with.

Next, I began on more familiar ground by mixing some cornflour with a little milk until I had a smooth paste and then added the rest of the milk. In my more carefree days I would have made a roux with some butter and plain flour but there's a kidney and a pancreas out there with my name on it and I need to get on the list so I can get to them.

I brought the milk up to the boil to allow the mixture to thicken slightly and then I added about an inch of garlic puree, some salt and black pepper, about a dessertspoon of dried parsely.

I tasted it and it needed something. Flavour I think, but all I had left in my arsenal was some sun-dried tomato puree and a few oddments of herbs.

I added the tomato puree, still missing something. After rooting around in my little used spice rack I happened upon tarragon. Ahhhh my second favourite herb after rosemary, what the heck I'll bung in some of that, I thought. So I added about a dessertspoon of the the tarragon and took a spoonful of the sauce to taste it.

Can I have a drumroll please?!

Drrrrrrrrrrrrrrrrrrrrrrrrrrrrr tish!

Scrumptious!! Just add pasta for a truly unauthentic Italian meal. I'm trying to figure out what to call this little concoction of mine. Any ideas?