Sherry and mushrooms give this low-fat white sauce a rich flavor. It's excellent on chicken and vegetables.

In a small saucepan over low heat, warm the milk.

In a nonstick skillet, heat the canola oil over medium heat. Add the onions and saute for about 3 minutes. Add the sliced mushrooms and saute another 3 minutes. Stir in the flour and continue to cook another 2 to 3 minutes.

Whisk in the warmed milk. Continue to cook. Stir frequently until thickened, about 3 minutes. Add chives, pepper and sherry, if desired. Keep the mushroom sauce warmed over low heat until served.

• 2 cups fat-free milk
• 2 teaspoons canola oil
• 1 small onion, diced
• 1 1/2 cups sliced fresh mushrooms
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped chives
• Ground black pepper, to taste
• 1 teaspoon sherry (optional)