Instructions: Blend the potato with 1/4 to 1/3 cups of the water in a blender. Add the remaining ingredients and blend until smooth. Pour into a saucepan. Cook, stirring, until smooth and thick, 7 to 8 minutes.

Serve at once. The sauce will set when cool and can be reheated.

Cuisine: "Vegetarian"

NOTES : I found if I used a food processor, it was grainy and sometimes chunky. A blender gets things really smooth.

Heres a delicious MCDougall "cheese" sauce.Sounds weird, but it was surprisingly rich and hits the spot!

I think the pureeing and the pimentos make a big difference. I play around a bit. Sometimes dry mustard gives it a boost. Sometimes a faint dab of horseradish. Ive also subbed a little dark beer in there for a richer, deeper flavor. Very good on chopped, al dente veggies (carrots, green peppers, celery and onion), on a toasted English muffin, with this on top. Actual cheese used to brown, of course, under the broiler, but a squirt of nonstick cooking spray and heating them under the broiler can do the trick!! (Unfortunately, the browning is hit or miss, depending upon how closely I followed the recipe.)

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