Creamy Curry Sauce

Here's what I did for supper tonight.  The only thing home made about this is the sauce.  The corn is just Green Giant's steamed vegetables.  The sweet potato fries are pre-cut and cooked to package specifications.  The steak is just a 6 oz pre-tenderized hip steak.  But I've been playing around with white sauces and I think I finally have it down.  The whole thing is 4 weight watchers points on the old system.  I used curry and cumin because I really like the flavour of curry and think it goes well with beef.  The recipe below is what I did.  After that is what I learned.

Creamy Curry Sauce

Ingredients

2 tbsp 64% less Becel Margarine (the pink tub)

1 1/2 tbsp corn starch

1/2 cup 1% milk

1/2 tsp salt

1/2 tsp mild curry powder

1/4 tsp ground cumin

(The curry and cumin can be replaced with whatever seasonings you like and the quantities adjusted to your tastes.)

In a small saucepan over low heat, melt butter. Add milk and stir

Add salt and your other seasonings. Stir to mix.

Slowly add corn starch, stirring all the time to mix.

Continue cooking over low heat until sauce is smooth and thickened.

What I learned

1. It's too salty.  The salt overpowered the curry flavour.  So that should be cut down to 1/4 teaspoon.
2. This makes enough for 2-3 people if you are going to top meat with it.  Me being the glutton that I am, I used the whole thing and bathed my steak and fries in it.
3. When you are cooking the sauce to let it thicken, don't stir it too much.  Let the low heat do its work.  It will seem like it is getting lumpy but you can stir all that out once it thickens.
4. On my stove, low heat is about 2-2.5.  Yours may be different.